Peach "Jell-O"

Recipe Ingredients

1 2/3 cups	394ml	White wine such as Sauvignon Blanc
		Water - as needed
1 3/4 cups	346g / 12oz	Sugar
		Juice of 1 lemon
1/2 cup	164g / 5.8oz	Grenadine syrup
5		Peaches
2		Unflavored gelatin - (1/4 oz ea)
		Peach Sorbet
3/4 cup	177ml	Water
3/4 cup	148g / 5.2oz	Sugar
2 cups	474ml	Reserved peach puree - plus
2 tablespoons	30ml	Reserved peach puree
1 teaspoon	5ml	Amaretto

Recipe Instructions

Bring wine to boil in large, wide pot. Skim any particles that float to surface. Add 3 1/4 cups water and sugar and return to boil, skimming as necessary. Add lemon juice and grenadine.

Make an "X" with a knife in bottom of each peach. Poach peaches in simmering liquid over low heat until skin starts to peel away from flesh, about 5 minutes. Remove from liquid and place in bowl of ice water. Peel while still warm.

Cut peaches in half and remove pits. Puree 8 peach halves in blender until smooth and reserve. Dice remaining 2 halves in 1/4-inch dice. Reserve liquid.

Sprinkle gelatin over 1/4 cup cold water. Let sit 1 minute. Add 1/2 cup poaching liquid, stirring to blend. Pour 1 1/2 cups plus 2 tablespoons poaching liquid into small pot. Add gelatin mixture. Heat over medium-heat until gelatin is dissolved, about 3 to 5 minutes. Chill in refrigerator until set, 1 hour.

For the Peach Sorbet: Heat water and sugar in saucepan over medium-high heat until sugar dissolves, about 2 to 3 minutes. Combine with peach puree and chill 1 hour in refrigerator. Add amaretto and process in ice cream maker according to manufacturer's directions, 25 to 30 minutes. Store in freezer.

This recipe yields 8 servings.

Each serving: 338 calories; 15 mg sodium; 0 cholesterol; 0 fat; 79 grams carbohydrates; 1 gram protein; 0.43 gram fiber.

Source:
The Los Angeles Times, 08-02-2000

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