Champagne Jelly with Nectarines, Blueberries, and Candied Orange Peel
JELLY
1 bottle of Champagne 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
Pinch of salt
1/2 cup of sugar
1/4 cup Grand Marnier or other orange liqueur
FRUIT
3 nectarines, halved, pitted, cut into 1/2-half inch slices
1 1/4 cups fresh blueberries
1 1/2 tablespoons sugar
• FOR JELLY: Pour Champagne 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 disolve, about 5 minutes (do not boil). Whisk gelatin mixture into Champagne (mixture will foam, let it settle). Cover and refrigerate at least 3 hours. (This can be done a couple of days in advance)
• FOR CANDIED ORANGE PEEL: Using vegetable peeler and working from top of orange to 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 in advance. Keep covered and refrigerated. Bring to room temp before continuing).
• FOR FRUIT: Toss all ingredients in large bowl to blend. Let stand until sugar disolves, about 5 minutes.
• Using spoon, scoop Champagne jelly into bite-size pieces. Divide among 8 serving bowls. Spoon fruit over jelly. Scatter 1 teasoon candied orange peel over each serving.
