Peach and Sauvignon Blanc Gelee with Garden Herbs
Serves: Approx. 12-15
- 8 oz Peach Juice
- 4 oz Duckhorn Vineyards Sauvignon Blanc
- 1/2 tsp lemon juice
- 1/2 pkg (approx 1 1/4 tsp) Powdered Gelatin
- 1 ea Ripe Peach
- 1/4 tsp Lemon Juice
- 2 oz Lemon Verbena Syrup (recipe below)
- 4 oz Sugar
- 4 oz Water
- 4 ea Lemon Verbena Leaves (sub lemon thyme, rosemary, mint)
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 1/2 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.
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.