Prosecco Jelly With Nectarines Blueberries And Candied Orange Peel Recipes
PROSECCO JELLY WITH NECTARINES, BLUEBERRIES, AND CANDIED ORANGE PEEL
Categories Fruit Dessert Blueberry Orange Nectarine Sparkling Wine Summer Bon Appétit Fat Free Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For jelly:
- Pour Prosecco into large bowl. Pour 3/4 cup cold water into small saucepan; sprinkle gelatin over and let stand until gelatin softens, about 5 minutes. Add sugar to gelatin mixture and stir over medium-low heat just until sugar and gelatin dissolve, about 5 minutes (do not boil). Whisk gelatin mixture into Prosecco (mixture will foam; let stand to settle). Cover and refrigerate at least 3 hours. (Can be made 2 days ahead. Keep refrigerated.)
- For candied orange peel:
- Using vegetable peeler and working from top of orange toward bottom, remove peel (orange part only) from oranges in long strips. Cut orange peel lengthwise into 1/8-inch-wide strips.
- Bring 2 cups water to boil in small saucepan. Add pinch of salt and orange peel; reduce heat to medium and simmer 15 minutes. Drain. Return peel to same pan. Add remaining 3/4 cup water, sugar, and Grand Marnier. Bring to boil; reduce heat to medium and simmer until thick syrup forms and mixture is reduced to 1/2 cup, about 20 minutes. Cool peel completely in syrup. (Can be made 2 days ahead. Cover and keep refrigerated. Bring to room temperature before continuing.)
- For fruit:
- Toss all ingredients in large bowl to blend. Let stand until sugar dissolves, about 5 minutes.
- Using spoon, scoop Prosecco jelly into bite-size pieces. Divide among 8 serving bowls or goblets. Spoon fruit over jelly. Scatter 1 teaspoon candied orange peel over each serving.
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