4 peaches, washed
160g (⅔ cup) sugar
3 tablespoons lemon juice
500g frozen raspberries
6 gelatine leaves or 2½ teaspoons agar agar powder
fresh raspberries, cream, ice cream or yoghurt, to serve

You can set the jelly with gelatine or use agar agar for a vegetarian version, though agar agar won’t make as clear a jelly. Serve with cream, mascarpone, ice cream or thick yoghurt, using dairy-free versions to be plant based. Serve it in elegant glasses for opera glamour, or simple bowls for alfresco barbecues.

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1.Bring 900ml water to the boil in a saucepan and reduce to a simmer.
2.Cut a small cross in the bottom of each peach.
3.Put the peaches into the water for about 30 seconds, then remove with a slotted spoon.
4.Peel the peaches and cut into slices, discarding the stone.
5.Add the sugar and lemon juice to the water in the pan and bring to a gentle simmer, stirring to dissolve the sugar.
6.Add the peach slices to the liquid and cook for 3-5 minutes, without boiling – the peaches should be tender when tested with a skewer.
7.Remove the peaches from the syrup with a slotted spoon, divide between 8 serving dishes and set aside.
8.Add the frozen raspberries to the syrup and simmer for 5 minutes.
9.Strain through a fine sieve pressing out all the juice with the back of a spoon (but don’t mash down too hard if you want the jelly to stay clear).
10.If using gelatine, soak the gelatine leaves in cold water for a few minutes to soften. Drain and squeeze out any remaining liquid. Add the gelatine to the raspberry syrup and stir to dissolve. Set aside to cool.
11.If using agar agar, slowly sprinkle it into the raspberry syrup, stirring. Bring slowly back to just before the boil (though do not boil, you want it to reach about 90°C). Set aside to cool but keep watch as agar agar will set at room temperature so make sure that it is not getting too thick to pour.
12.Pour the cooled raspberry jelly over the peaches. Refrigerate for at least 6 hours to set, but preferably overnight if using gelatine.
13.Serve with fresh raspberries and cream, ice cream or yoghurt.

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles