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Peach and Sauvignon Blanc Gelee with Garden Herbs

Serves: Approx. 12-15

Ingredients

* 8 oz Peach Juice
* 4 oz Duckhorn Vineyards Sauvignon Blanc
* ½ tsp lemon juice
* ½ pkg (approx 1 ¼ tsp) Powdered Gelatin

Peaches & Herb Garnish
* 1 ea Ripe Peach
* ¼ tsp Lemon Juice
* 2 oz Lemon Verbena Syrup (recipe below)

Lemon Verbena Syrup
* 4 oz Sugar
* 4 oz Water
* 4 ea Lemon Verbena Leaves (sub lemon thyme, rosemary, mint)

Preparation

Combine the peach juice, wine, and lemon juice together in a large bowl. In a small pot bring 6 oz of the mixture just up to a simmer. Sprinkle the gelatin over the top of the remaining cold mixture in the large bowl. Let it stand 1 minute.

Add the hot mixture to the cold in the bowl stirring until the gelatin completely dissolves. Strain through a fine sieve and/or cheesecloth into a shallow pan to a depth of ½ inch. Refrigerate until firm, approximately 1-2 hours

Peaches & Herb Garnish
Cut the peach into small dice. In a small bowl toss the peach dice with the lemon juice and the lemon verbena syrup. Keep chilled.

Lemon Verbena Syrup
In a small sauce pot combine all the ingredients. Bring the mixture to a boil. Remove from the heat and allow it to cool and the flavors to infuse. Refrigerate.

To Serve

With a fork rake the peach gelee in different directions creating small jewels. Place a small mound of the peach gelee on a dessert spoon. Top the gelee with a small amount of the herbed peach garnish. Serve.