Rosé-Peach GeléeMelanie Acevedo
This gelée contains a fair amount of rosé wine, so you may want to steer children toward the playing card cookies and other desserts.
Active time: 15 min Start to finish: 10 hr
Cooks' note:
• Gelée may be chilled (in mold) up to 2 days.
Recipe information
Yield
Makes about 9 cups
Ingredients
3 cups water
2 cups sugar
7 (1/4-oz) envelopes unflavored gelatin
4 1/2 cups rosé wine (from two 750-ml bottles)
2 tablespoons peach schnapps
Preparation
Step 1
Combine 2 cups water and sugar in a small saucepan and sprinkle with gelatin. Let gelatin stand 1 minute to soften.
Step 2
Cook over moderate heat, gently stirring occasionally, just until sugar and gelatin are dissolved. Remove from heat and stir in wine, schnapps, and remaining cup water. Pour into a 10-cup mold and chill, covered, until firm, at least 10 hours.
Step 3
Dip mold in hot water a few seconds, then invert a plate over gelée and flip gelée onto plate.
