Peaches poached in prosecco with peach jelly
Australian Gourmet Traveller summer dessert recipe for peaches poached in prosecco with peach jelly
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Ingredients
- 750 ml prosecco
- 330 gm white sugar (1½ cups)
- 1 orange, juice and zested rind only
- 1 vanilla bean, split and seeds scraped
- 6 ripe peaches
- 4 leaves gelatine (titanium strength), softened in cold water
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