Rose Peach Gelee Recipes

ROSé-PEACH GELéE

Steps:

• Combine 2 cups water and sugar in a small saucepan and sprinkle with gelatin. Let gelatin stand 1 minute to soften.
• 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.
• Dip mold in hot water a few seconds, then invert a plate over gelée and flip gelée onto plate.

ROSE WATER GELEES

Steps:

• Grease an 8-inch square pan with vegetable oil.
• Place 2/3 cup water in a small bowl. Sprinkle gelatin on top; let stand until softened, about 15 minutes.
• Combine remaining 1 cup water, sugar, and lemon juice in a saucepan over medium heat; bring to a boil, stirring until sugar dissolves. Increase heat and boil syrup, covered, for 3 minutes.
• Uncover saucepan and attach a candy thermometer to the side; continue cooking syrup until the temperature reaches 238 degrees F (114 degrees C), about 5 minutes. Remove from heat; stir in gelatin mixture carefully until completely dissolved. Mix in rose water and red food coloring.
• Pour syrup into the greased pan. Let stand at room temperature until gelled, about 4 hours. Cover with plastic wrap and chill, 8 hours to overnight.
• Cut gelled mixture into 1-inch squares. Dust with cornstarch.

PEACH GELEE CANDY

Steps:

• Line an 8x8-inch baking dish with plastic wrap.
• Combine peaches and lime juice in a blender. Puree until very smooth.
• Pour into a saucepan over medium heat, stir in 1/2 cup sugar, and bring to a boil. Cook, stirring continuously, until thickened, about 15 minutes.
• Stir in remaining 1 1/2 cups sugar and pectin. Using a thermometer, heat to 205 degrees F (96 degrees C) and cook, stirring continuously, for another 10 minutes. Remove from heat.
• Pour peach puree into the prepared baking dish. Shake gently and tap on the countertop to remove any air bubbles. Cover and refrigerate at least 8 hours or overnight.
• Sprinkle about half the 1/2 cup of sugar over a silicone baking mat and invert the peach gelee on top. Remove plastic wrap and sprinkle top with sugar. Trim off any uneven edges and cut gelee into 25 squares.

STRAWBERRY GELEE WITH ROSE GRANITA

Steps:

• Thinly slice 6 small berries; set aside 6 more for garnish. Coarsely chop the rest and puree in a food processor with sugar, salt, and lemon juice. Add 1 3/4 cups cold water; pulse to combine. Pass mixture through a fine-mesh sieve; discard seeds. Let mixture stand 10 minutes. Skim and discard any surface foam. (You should have about 4 cups purée.)
• Sprinkle gelatin over 3 tablespoons cold water. Let stand 5 minutes. Heat 1/2 cup purée in a small saucepan over medium-high until warm to the touch. Add gelatin mixture, stirring until dissolved; then stir into 2 1/2 cups purée. Divide mixture among 6 heatproof glasses or shallow bowls. Add sliced strawberries, pushing them down into mixture. Refrigerate until set, at least 4 hours or, covered, up to 2 days.
• In an 8-by-8-inch baking dish, mix together remaining 1 cup purée and rosé. Freeze 2 hours. Scrape with a fork. Freeze 1 hour and scrape again. Keep frozen; when ready to serve, scrape again.
• Slice strawberries reserved for garnish; divide among glasses. Spoon 2 to 3 tablespoons granita on top. Serve immediately.

PEAR GELéE

Steps:

• Run a 9 x 12-inch rimmed baking sheet under cold water and shake off the excess. Line the damp pan neatly with plastic wrap. (The water will help the plastic stick to the pan.)
• Put the water in a small bowl and sprinkle with the gelatin. Let sit for at least 1 minute. Microwave for 30 seconds or heat gently in a saucepan until melted.
• Combine the simple syrup and eau-de-vie in a large measuring cup. Add the gelatin and whisk for about 45 seconds. Whisk in the zest.
• Pour into the baking sheet and refrigerate for at least 2 hours to set. To serve, turn out onto a cutting board and cut into small squares. Or use a whisk to break the gelée up into irregular shapes.

TOMATO AND PEACH GELEE

Steps:

• Bring a large pot of water to a boil. Using a paring knife, score the nonstem end of each tomato and all but two of the yellow peaches (set aside the white peaches). Blanch the tomatoes and peaches in batches in the boiling water for 30 seconds. Transfer the tomatoes and peaches to a bowl of ice water; when cool enough to handle, peel them. Cut peaches in half; remove pits. Cut the peaches and tomatoes into smaller chunks; process pieces through food mill, collecting pulp and juices in a large bowl. Discard solids.
• Season the mixture with salt, pepper, and vinegar. Pick leaves from 3/4 of the bunch of tarragon; add to mixture. Line a large sieve with cheesecloth; set over a large bowl. Transfer entire mixture to sieve; let stand at room temperature for about 2 1/2 hours, until 4 1/2 cups of liquid, or half of the puree amount, has collected in the bowl.
• Transfer bowl to refrigerator, and let stand until very cold. Adjust seasoning of liquid with additional salt and pepper if necessary.
• Slice the cherry tomatoes in quarters or halves and the large heirloom tomatoes into 1/4-inch-thick slices. Arrange the tomatoes in serving bowls. Blanch the two remaining yellow peaches and the reserved white peaches as above, then peel and cut into 1/4-inch-thick wedges. Arrange the peach wedges in serving bowls.
• Ladle the chilled liquid over tomatoes and peaches. Garnish with remaining tarragon, and serve immediately.

ROSE PEACH GELEE

Steps:

• Combine 2 cups water and sugar in a small saucepan and sprinkle with gelatin.
• Let gelatin stand 1 minute to soften.
• Cook over moderate heat, stirring occasionally, 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.
• Dip mold in hot water a few seconds, then invert a plate over gelée and flip gelée onto plate.