Poaching nectarines in a rosé wine syrup lends the liquid a subtle fruitiness in this recipe from Lucas Hollweg. Here, it’s used to make an elegant, grown-up jelly. Make the day before, then whisk out of the fridge when you’re ready for a dinner-party dessert.
- Prepare15 mins
- Cook25 mins
- Total time40 mins
- Pluscooling + soaking + overnight setting
Cut a cross in the base of each nectarine. Put 300ml water and the sugar in a small saucepan, cover with a lid and bring to the boil. Add the wine and bring to the boil again. Add the nectarines and lemon zest, cover and simmer gently until the fruit is easily pierced to the stone with a sharp knife (10-20 minutes, depending on ripeness).
Use tongs to transfer the fruit to a plate and leave to cool a little, then carefully peel off the skins, cut in half and remove the stones. Add the lemon juice to the liquid. You will need 600ml in total, so top up with a little water if necessary.
Put the gelatine in a bowl of cold water and leave to soak for 5 minutes. Squeeze out the water and add the gelatine to the warm rosé liquid, stirring to dissolve (gently reheat the liquid first if necessary). Strain into a jug. Divide the nectarine halves between 6 small glasses. Pour over the jelly mixture and chill overnight.
Make sure the rosé liquid isn’t boiling when you add the gelatine as this can affect the setting.