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Nectarine and Prosecco Jelly with Poached Nectarines

These orange hue jellies will win over any dinner guest serve with a few slices of poached nectarine and drizzle with coconut cream.

Nectarine and Prosecco Jelly with Poached Nectarines

These orange hue jellies will win over any dinner guest serve with a few slices of poached nectarine and drizzle with coconut cream.

Makes 4

750ml prosecco

1½ cups caster sugar

1 vanilla bean,

seeds extracted

4 ripe nectarines, halved

and stones removed

3 leaves gelatine, soaked

in cold water

coconut cream, to serve

1 Place prosecco, sugar and vanilla seeds in a saucepan over medium heat. Cook, stirring, until sugar dissolves.

2 Add nectarines and simmer for 10 minutes or until just tender. Remove nectarines and let cool before gently removing and discarding the skin. Refrigerate nectarines until ready to serve.

3 Strain remaining syrup through a fine sieve. Return 3½ cups of syrup to a clean saucepan and bring to the 
boil. Add gelatine and stir 
until dissolved.

4 Pour into 4 glasses and refrigerate for 2 hours or until set. Place poached nectarines on top of jelly. Serve
with a little coconut cream

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