Peaches in jelly

Submitted by enr on 23 Sep 2013
1 peach preserves (800 ml)
2 cup water
1/2 cup sugar
1/2 cup white wine
1 and 1/2 tbsp gelatin
citric acid to taste
In boiling water add the syrup from the compote sugar, the pre-soaked in a little cold water and melted in a water bath gelatin. The mixture was stirred continuously until the complete dissolution of the gelatin, remove from heat, mix with the wine and strain. Part of the mixture was poured into shapes placed in a container with cold water, and allowed to gel. Top arrange half of the peeled and cut into pieces of peaches and pour 1/2 of the remaining hot mixture. After gelling it is added the remaining peaches and covered with the remainder of the mixture. Prepared dessert leave the cold or in the refrigerator until completely gelled. Before presenting the forms are immersed in hot water and turn the plate.
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23 Sep 2013