Moscato and Peach Gelée
FROM ISSUE #166 A gelée—in essence, a sauce made from liquid, sugar, and gelatin—is summer dessert at its most refreshing. Here, ripe peaches are suspended in a light, fruity gelée flavored...
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Ingredients
- 3 tbsp. unflavored powdered gelatin or 12 sheets
- 1 cup cold water
- 1 1⁄2 cups boiling water
- 3⁄4 cup sugar
- 2 1⁄2 cups Moscato d'Asti or other semisweet sparkling wine, such as prosecco, chilled
- 2 large ripe peaches, peeled, pitted, and thinly sliced
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