Rosé poached peach melba jelly

If this doesn’t suit summer, I don’t know what will.

A fairly sweet, non-tanniny rosé (like a white zinfandel) is the perfect poaching foil for a peach. During the fifteen minutes or so that it takes to poach, the peach infuses the wine with its delicate floral flavour … and the summery notes of the rosé impregnate themselves in the fruit. A sprig of mint is dipped into the cooling wine whilst you wait a few minutes to peal the peach. This adds a little freshness to the final flavour. After gelatin has been added, well, that’s pretty much it. You just have to wait for the jellies to set.

Craftily, if you make this for four people, there’ll be a glass of rosé left for the cook …

I like jelly with a good ‘wibble’ factor – one you can shake the plate and leave to judder for a couple of seconds. Some of the rosé will have evaporated in the cooking time. Just make sure there’s about 500ml of liquid remaining to ensure the set isn’t too firm. You could be daring and try 3 sheets.

Serve with double cream, some fresh raspberries and an almond biscuit if you want to go the extra mile.

This was originally posted on the Borough Market website. Head there for loads of other seasonal ideas. Scroll down for the recipe.

Peach pre peel

Peach post peel

jelly before final fill


Rosé poached peach melba jelly

  • 550ml rosé (a white zinfandel or something similarly sweet and fruity)
  • 50ml water
  • 1 peach
  • A couple of thin slices of orange and lemon
  • Sprig of mint
  • 4 sheets of gelatin*
  • 8 raspberries

* from the 20g packs with 12 sheets in – so approx. 6.6g

Pour the wine and water into a small milk pan. Pop in the peach and the citrus slices. Put a piece of greaseproof paper over the peach – to help keep it below the surface. Bring to the boil, then turn down to a very low simmer for 12-15 minutes. The peach is poached when bubbles start appearing from the dimple at the top.

Carefully remove the peach and let it cool for 5 minutes. Put the sprig of mint in the cooling liquid and let this infuse. Gently push the skin from the peach (it will come off easily).

Bloom the gelatin sheets in cold water for 3-5 minutes whilst you cut the peach flesh off the stone – I find it’s easy to do this in quarters. Then divide each into 3 so you have 12 pieces.

Squeeze the water from the gelatin and dissolve this in the warm rosé. Allow this to cool to room temperature.

Cut the raspberries in half. Place 2 halves and a segment of peach in each of your dariol / jelly moulds. Fill half way with the cooled rosé. Place in the fridge for an hour to set.

Put another 2 halves of raspberries and now 2 peaches on top of the set jelly, then top with the remaining rosé. Chill for at least a further 3 hours.

You may need to dip the jelly moulds in a bowl of warm water to loosen the sides. It’s good on its own. But if you’re out to impress, serve with raspberries, almonds or biscuit, along with a spoon of yoghurt or thick double cream.