Prosecco Jelly With Nectarines Blueberries And Candied Orange Peel Recipes

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PROSECCO JELLY WITH NECTARINES, BLUEBERRIES, AND CANDIED ORANGE PEEL



Prosecco Jelly with Nectarines, Blueberries, and Candied Orange Peel image

Categories     Fruit     Dessert     Blueberry     Orange     Nectarine     Sparkling Wine     Summer     Bon Appétit     Fat Free     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 15

Jelly
1 750-ml bottle Prosecco or other sparkling white wine
3/4 cup cold water
2 tablespoons unflavored gelatin
2/3 cup sugar
Candied orange peel
2 large oranges
2 3/4 cups water, divided
Pinch of salt
1/2 cup sugar
1/4 cup Grand Marnier or other orange liqueur
Fruit
3 nectarines, halved, pitted, cut into 1/2-inch-thick slices
1 1/4 cups fresh blueberries (about 6 ounces)
1 1/2 tablespoons sugar

Steps:

  • For jelly:
  • Pour Prosecco into large bowl. Pour 3/4 cup cold water into small saucepan; sprinkle gelatin over and let stand until gelatin softens, about 5 minutes. Add sugar to gelatin mixture and stir over medium-low heat just until sugar and gelatin dissolve, about 5 minutes (do not boil). Whisk gelatin mixture into Prosecco (mixture will foam; let stand to settle). Cover and refrigerate at least 3 hours. (Can be made 2 days ahead. Keep refrigerated.)
  • For candied orange peel:
  • Using vegetable peeler and working from top of orange toward bottom, remove peel (orange part only) from oranges in long strips. Cut orange peel lengthwise into 1/8-inch-wide strips.
  • Bring 2 cups water to boil in small saucepan. Add pinch of salt and orange peel; reduce heat to medium and simmer 15 minutes. Drain. Return peel to same pan. Add remaining 3/4 cup water, sugar, and Grand Marnier. Bring to boil; reduce heat to medium and simmer until thick syrup forms and mixture is reduced to 1/2 cup, about 20 minutes. Cool peel completely in syrup. (Can be made 2 days ahead. Cover and keep refrigerated. Bring to room temperature before continuing.)
  • For fruit:
  • Toss all ingredients in large bowl to blend. Let stand until sugar dissolves, about 5 minutes.
  • Using spoon, scoop Prosecco jelly into bite-size pieces. Divide among 8 serving bowls or goblets. Spoon fruit over jelly. Scatter 1 teaspoon candied orange peel over each serving.

STRAWBERRY & PROSECCO JELLIES



Strawberry & Prosecco jellies image

An elegant way to end a meal, these jellies are always a welcome dessert

Provided by Good Food team

Categories     Afternoon tea, Dessert

Time 20m

Number Of Ingredients 4

200g caster sugar
450g strawberry , hulled and quartered, plus 12 extra for decoration, quartered
6 sheets leaf gelatine
750ml bottle prosecco

Steps:

  • Put 150ml water and the sugar in a large saucepan and heat gently until the sugar has completely dissolved. Add the strawberries, bring to the boil, then bubble for 5 mins without stirring, until the fruit has softened and the liquid is red, fragrant and syrupy.
  • Strain the hot syrup through a sieve into a large jug (be careful not to push the strawberries through the sieve as the jelly will become cloudy), then leave to cool for a few mins. Discard the cooked strawberries. While the syrup is cooling, soak the gelatine in a bowl of cold water. When soft, squeeze the excess water from the gelatine sheets and stir into the syrup until completely melted.
  • Divide the extra strawberries between 6 x 200-250ml Champagne flutes or stemmed glasses. Open the Prosecco, mix it briefly with the strawberry syrup, then pour into the glasses over the strawberries. Chill overnight, then serve.

Nutrition Facts : Calories 296 calories, Carbohydrate 55 grams carbohydrates, Sugar 55 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.08 milligram of sodium

CANDIED ORANGE PEEL RECIPE BY TASTY



Candied Orange Peel Recipe by Tasty image

Here's what you need: oranges, granulated sugar, dark chocolate

Provided by Margot Rouleau

Categories     Desserts

Yield 10 servings

Number Of Ingredients 3

4 oranges, quartered
3 ½ cups granulated sugar
1 cup dark chocolate

Steps:

  • Fill a pot with water and simmer on high heat until it reaches boiling point.
  • Carefully peel the skin off the oranges and place into the pot of boiling water, stirring for 5 minutes. Drain the water and repeat.
  • Carefully slice the orange peel into 5mm thin pieces. In a medium sized pot, place 500g of sugar and 500ml of water over medium high heat, stirring until the sugar is fully dissolved and small bubbles start to form at the surface of the water. Add the orange peel pieces into the syrup, stirring for 5 minutes. Remove the pan from the heat and let cool.
  • Repeat this step and boil for another 5 minutes. The orange peel should be semi-translucent.
  • Take out the peel and reserve the syrup. Place the orange peel on a drying rack and cover with a towel. Let it rest for a minimum of 4 hours, or overnight until dry.
  • Using a double boiler, melt the chocolate until smooth. Line a tray with baking paper and take the dried orange peel. Using chopsticks, take a piece of orange peel and dip it into the chocolate until half of it is covered. Repeat with all of the other pieces, then place in the freezer for about 10 minutes, or until the chocolate has fully set.
  • Take the remaining sugar and place it on a small plate. Take the orange peel pieces out of the freezer and roll them in the sugar.
  • Serve.

Nutrition Facts : Calories 301 calories, Carbohydrate 64 grams, Fat 6 grams, Fiber 3 grams, Protein 2 grams, Sugar 57 grams

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