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
