Peaches in a Dessert Wine Jelly

2hr 25m
Preparation/cooking time: ca. 25m + Refrigerate: ca. 120m

For 4 people

Nutritional Information

Contains 208 Kcal


  • 4 peaches (ca. 450 g)
  • 0.5 dl water
  • 2 tbsp. sugar
  • 1 vanilla pod ', cut in half lengthways
  • 1 tbsp. lemon juice
  • 2 dl sweet wine (e.g. Passito di Pantelleria DOC Nes Duca di Castelmonte)
  • 100 g sour single cream
  • 0.5 tbsp. icing sugar
  • 3 tsp. pectin gelling agent (e.g. Confi-Vite) (ca. 15 g)
  • 0.5 tsp. poppy seed

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  • Make cross-shaped incisions into the peaches and blanch in boiling water for approx. 1 min. Remove the fruits and rinse under cold water. Remove the skin with a sharp knife. Thinly slice the peaches. In a pan, thoroughly combine the sugar, vanilla seeds, lemon juice and water. Add the fruits, bring to the boil. Reduce the heat, simmer the slices for approx. 1 min. Divide the peaches, without the juice, into 4 glasses. Strain the juice into a measuring jug. Pour in the wine, top up with water to make 300 ml of liquid in total. Bring the liquid to the boil and reduce the heat. Add the Confi-Vite and boil for about another minute, stirring constantly. Stir in the sugar and boil for approx. 1 min. until cooked. Pour the liquid over the peaches and leave to cool. Cover the dessert and leave to chill for approx. 2 hours.
  • Combine the half cream and icing sugar, cover and chill. Boil the sugar in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally, until a pale brown caramel has formed. Add the poppy seeds, shaking the pan. Immediately pour the mixture (caution: it will be very hot!) in a thin spiralling motion onto a sheet of baking paper. Break the poppy seed caramel into pieces. Decorate the dessert with the cream and caramel.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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