Prosecco Jelly with Nectarines, Blueberries, and Candied Orange Peel

Name: Prosecco Jelly with Nectarines, Blueberries, and Candied Orange Peel
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 170 grams 1/4 cups fresh blueberries (about; 2 Tbsps unflavored gelatin; 59 milliliters Grand Marnier or other orange liqueur; 3 nectarines, halved, pitted, cut into 1/2-inch-thick slices; 2 larges oranges; 1 pinch Pinch of salt; 2 Tbsps sugar; 651 milliliters water, divided

Prosecco Jelly with Nectarines, Blueberries, and Candied Orange Peel might be just the condiment you are searching for. This recipe makes 8 servings with 88 calories, 3g of protein, and 0g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of grand marnier, blueberries, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Pour Prosecco into large bowl.

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Prosecco

Equipment you will use

Bowl

Pour 3/4 cup cold water into small saucepan; sprinkle gelatin over and let stand until gelatin softens, about 5 minutes.

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Gelatin

Water

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Sauce Pan

Add sugar to gelatin mixture and stir over medium-low heat just until sugar and gelatin dissolve, about 5 minutes (do not boil).

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Gelatin

Sugar

Whisk gelatin mixture into Prosecco (mixture will foam; let stand to settle). Cover and refrigerate at least 3 hours. (Can be made 2 days ahead. Keep refrigerated.)

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Prosecco

Gelatin

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Whisk

Using vegetable peeler and working from top of orange toward bottom, remove peel (orange part only) from oranges in long strips.

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Vegetable

Orange

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Peeler

Cut orange peel lengthwise into 1/8-inch-wide strips.

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Orange Zest

Bring 2 cups water to boil in small saucepan.

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Water

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Sauce Pan

Add pinch of salt and orange peel; reduce heat to medium and simmer 15 minutes.

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Orange Zest

Salt

Drain. Return peel to same pan.

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Frying 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 ahead. Cover and keep refrigerated. Bring to room temperature before continuing.)

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Grand Marnier

Sugar

Syrup

Water

Toss all ingredients in large bowl to blend.

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Bowl

Let stand until sugar dissolves, about 5 minutes.

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Sugar

Using spoon, scoop Prosecco jelly into bite-size pieces. Divide among 8 serving bowls or goblets. Spoon fruit over jelly. Scatter 1 teaspoon candied orange peel over each serving.

Ingredients you will need

Candied Orange Peel