Sweet and boozy, yet so light, these four-ingredient peach and muscat jellies bring a touch of sophistication to summer gatherings
So pretty served in coupe glasses with edible flowers and slices of fresh fruit – this elegant dessert will become a summer favorite

These peach and muscat jellies re a wonderful addition to a classic summer gathering menu and a really light option to follow a main course on warm days. Serve with a drizzle of pouring cream for added indulgence.
Softly set and fragrant with a melt-in-the-mouth texture, set in pretty coupe glasses like these Paris coupe cocktail glasses from Amazon for an elegant touch. Or should you want to set the jelly in a mould and turn out, add an extra leaf of gelatine to make it firmer and chill for at least five hours before doing so.
Ingredients
- 2½ cups muscat wine (or other floral dessert wine)
- 4.4 oz caster sugar
- 3 ripe but firm yellow peaches
- 6 leaves gelatine
- Pouring cream, to serve (optional)
The Homes & Gardens method
- Put the muscat, sugar and peaches in a saucepan with 1½ cup water.
- Bring to simmering point and gently poach the peaches for 10 minutes. Remove them with a slotted spoon and set aside to cool.
- Slip the skins off and return these to poaching liquid to turn it a peachy-pink. Keep poaching liquid barely simmering on a low heat.
- Soak the gelatine leaves in plenty of cool water for about three minutes, adding them one by one to prevent sticking.
- Wring the soft gelatine out and stir it into the hot peach poaching liquid to dissolve completely. Strain through a sieve into a jug, and leave to cool for 15 minutes.
- Halve, stone and slice the peaches.
- Divide the jelly mixture between six glasses or cups. Place the jellies in the fridge for 20-30 minutes, until the liquid is just beginning to thicken and set, then push the peach slices down into the glasses.
- If the liquid has thickened just enough, the peaches will be suspended without breaking the smooth jelly surface. If the peaches float, chill the jellies for a few minutes more, then push the peaches in.
- Leave for at least three hours and set completely before serving.
- Serve alone or with pouring cream, if liked.
For a more striking presentation, consider setting the jelly in a decorative mold. We love these small flower jelly molds, from Walmart, which are perfectly sized for individual portions.
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Alice Hart is a food writer and recipe developer, working across a wide variety of media, from magazines to books. Alice’s recipe books are based on wholesome produce and seasonal eating, and while she takes a balanced approach, using wholefoods and vegetables wherever possible, she also finds joy in an excellent cake. Alice is also invested in sports nutrition and is a Level 3 personal trainer, a seasoned endurance sports competitor and a trained chef.
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