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Rose jelly with nectarines and blueberries

Rose jelly with nectarines and blueberries
Gary Friedman / Los Angeles Times

When I lived in San Francisco, I was used to the summer fog, which kept things pretty cool. Moving to Paris, I imagined idle afternoons enjoying the gentle breezes of summer, sipping my citron presse in cafes by the Seine. ... Read more

Total time: 20 minutes, plus chilling time | Serves 4
  • 1/4 cup red grape juice
  • 3 tablespoons plus 2 teaspoons sugar, divided
  • 1 1/2 cups rose wine ( 1/2 bottle), divided
  • 1 ( 1/4 -ounce) envelope unflavored gelatin
  • 2 ripe nectarines, sliced
  • 1 cup blueberries

Step 1In a medium saucepan (off heat), mix together the grape juice, 3 tablespoons sugar and 2 tablespoons of the rose wine. Sprinkle the gelatin over the surface and let stand 5 minutes.

Step 2Heat the mixture over medium-low heat, stirring gently, until the sugar and gelatin are dissolved, taking care that it does not boil.

Step 3Mix in the remaining rose, then pour the mixture into a shallow glass or nonreactive container to chill for at least 4 hours, or until jelled. (It will not be a stiff jelly, but will be supple and spoonable.)

Step 4To serve, toss the nectarine slices and blueberries with the remaining sugar. Cut the gelatin into half-inch squares. Layer the fruit and jelly in goblets, alternating as you go.

Note: The rose jelly can be prepared up to three days in advance, and the desserts can be assembled and chilled up to 4 hours in advance.


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