Mango and Peaches in Sauternes Jelly Recipes

Ingredients :

1/3 cup caster sugar

1.5 cups Sauternes

3 leaves gelatine

2 small ripe peaches, peeled and stones removed

1/2 ripe mango

1. Combine the sugar with 100ml water in a small saucepan and stir over high heat for 5 minutes, or until the sugar is dissolved.

2. Remove from the heat, add the Sauternes and cool slightly.

3. Meanwhile, soak the gelatine leaves in cold water for 5 minutes, or until soft.

4. Squeeze out the excess moisture from the gelatine and stir into the hot liquid until dissolved, cool for 10 minutes.

5. Slice the fruit into long thin pieces and divide among four 1 cup moulds or glasses.

6. Pour the cooled liquid over the fruit and refrigerate for 4-6 hours, or until set.

7. Turn out or eat out of the mold.

Serves 4

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