Recipe: Sauvignon Blanc Jelly with White Peaches
From Summer on Fat Pig Farm by Matthew Evans
Contributed articles and stories
In Summer on Fat Pig Farm, Matthew Evans serves up a whole book brimming with recipes for the warmer weather.
This dish is a little wibbly wobbly, and not from from the wine either! It's an beautifully indulgent way for serving up juicy, in-season fruit.
Sauvignon Blanc Jelly with White Peaches – serves 4
It’s nice to serve summer fruit in a soft, giving jelly. It’s even nicer if that jelly is made with a lively wine. Depending on your wine, the sugar quantity might vary. To poach the peaches, you could use the recipe for vanilla-poached nectarines (page 156), and use the poaching liquid (without adding more sugar) to make this jelly.
[Ed: or just poach them in a little water, skins on, in a pressure cooker for 5 mins (10 from frozen) or on the stovetop until tender. Peel and stone when cool, the skin slides off easily.]
- 300 ml (10½ fl oz) sauvignon blanc
- 200 ml (7 fl oz) water
- about 60 g (2¼ oz) sugar
- 2 teaspoons powdered gelatine
- 2 poached white peaches, peeled, stones removed, cut into wedges
- 60 ml (2 fl oz/1/4 cup) pure cream (35% fat), lightly whipped (or use a nice-quality yoghurt), for serving
- about 50 g (1¾ oz) blueberries, for serving
Heat the wine in a saucepan with the water and sugar and stir until dissolved. Bring close to the boil (simmer if you want to dissipate the alcohol) and sprinkle in the gelatine, stirring rapidly to dissolve. Cool the jelly well, but not so much that it sets. [Ed: for a stonger set, use leaf gelatine, gold strength.]
Distribute the peach pieces evenly into the bottom of four glass dishes that you will serve it in, and pour the jelly over them.
Allow to set overnight in the fridge and serve with the cream and blueberries.
This recipe from Summer on Fat Pig Farm by Matthew Evans is reproduced with the kind permission of the author and publisher. See links below for further recipes.
Summer on Fat Pig Farm by Matthew Evans is published by Murdoch Books (Sydney, NSW, Nov 2015, HC, 256pp, RRP A$49.99) and is available at all good bookstores or directly from the publisher here »
Or search for it online at Booko.com »
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