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

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Peach and muscat jellies
(Image credit: Future)

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

Peach and muscat jellies

(Image credit: Future)
  1. Put the muscat, sugar and peaches in a saucepan with 1½ cup water.
  2. Bring to simmering point and gently poach the peaches for 10 minutes. Remove them with a slotted spoon and set aside to cool.
  3. 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.
  4. Soak the gelatine leaves in plenty of cool water for about three minutes, adding them one by one to prevent sticking.
  5. 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.
  6. Halve, stone and slice the peaches.
  7. 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.
  8. 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.
  9. Leave for at least three hours and set completely before serving.
  10. 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.

Alice Hart
Food Writer

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.