750g bottle of rosé
1 cup caster sugar
1 vanilla bean, split
6 yellow peaches, halved
1 tbsp gelatine
120g punnet or 1 cup frozen raspberries, thawed
2 tbsp icing sugar
thick cream, to serve
1 Pour rosé into a large saucepan with 1 cup water. Add sugar and vanilla bean. Stir over medium heat until sugar dissolves and mixture boils. Boil for 5 minutes. Reduce heat to medium and add peach halves. Simmer for 2-3 minutes. Remove and allow to cool. Pour liquid through a fine sieve; return to saucepan over low heat.
2 Sprinkle gelatine over 1/3 cup of cold water in a microwave-safe jug. Stand for 5 minutes or until gelatine softens. Microwave on high for 35 seconds or until gelatine dissolves. Add to hot cooking liquid and stir until well combined. Cool.
3 Pour liquid jelly into the base of 6 x 1-cup capacity glass serving dishes. Chill for 1-1½ hours or until jelly has reached a thick, eggwhite consistency. Place a peach half, cut-side up onto jelly.
4 Puree raspberries in a food processor with icing sugar. Pour through a fine sieve. Top each peach with cream and raspberry sauce.