Recipes

Peach and Sauvignon Blanc Gelee with Garden Herbs

Yield
12-15 servings
Prep
10 minutes
Cook
2 hours
Total Time
2 hours 10 minutes

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 each Ripe Peach

  • ¼ tsp Lemon Juice

  • 2 oz Lemon Verbena Syrup (recipe below)

Lemon Verbena Syrup:

  • 4 oz Sugar

  • 4 oz Water

  • 4 each Lemon Verbena Leaves (sub lemon thyme, rosemary, mint)

Pairing Recommendations

Preparation

  1. 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.

  2. Sprinkle the gelatin over the top of the remaining cold mixture in the large bowl. Let it stand 1 minute.

  3. Add the hot mixture to the cold in the bowl stirring until the gelatin completely dissolves.

  4. 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:

  1. Cut the peach into small dice.

  2. In a small bowl toss the peach dice with the lemon juice and the lemon verbena syrup. Keep chilled.

Lemon Verbena Syrup:

  1. In a small sauce pot combine all the ingredients. Bring the mixture to a boil.

  2. Remove from the heat and allow it to cool and the flavors to infuse. Refrigerate.

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.