Ingredients
| 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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Instructions
| 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