Perfect match: nectarine jelly with muscat

AT A GLANCE

  • Serves 6 people

  • 300 ml thickened cream
  • 2 tbsp elderflower cordial, plus extra to drizzle
  • To serve: thin crisp almond biscuits
  •  
  • Crushed raspberry ice
  • 55 gm (¼ cup) caster sugar
  • 300 gm (2 punnets) raspberries
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  • Nectarine jelly
  • 375 ml (1 bottle) Muscat de Beaumes de Venise or other sweet wine
  • 55 gm (¼ cup) caster sugar
  • 2 pieces of orange rind, removed with a vegetable peeler
  • 1 vanilla bean, split and seeds scraped
  • 6 firm ripe nectarines
  • 4 leaves of gelatine (titanium strength), softened in cold water
01   For crushed raspberry ice, heat caster sugar and ½ cup water in a saucepan over medium heat, and bring to the boil, stirring, until sugar dissolves. Add raspberries and cook for another 5 minutes, then cool. Freeze mixture in a 2 cup-capacity metal container for 3 hours, scraping frequently to form coarse crystals.
02   For nectarine jelly, combine Muscat de Beaumes de Venise, sugar, orange rind, vanilla bean and seeds, and 1 litre of water in a saucepan and bring to the boil over medium heat, stirring until sugar dissolves. Add nectarines, cover closely with a round of baking paper, and weight using a small plate to submerge. Bring just to the boil, reduce heat to low and gently simmer for 10 minutes or until nectarines are tender and skins have split. Using a slotted spoon, carefully transfer nectarines to a bowl, cool, then peel and refrigerate until cold. Bring poaching liquid back to the boil and simmer over medium heat for 10-15 minutes or until reduced to 3 cups. Squeeze excess water from gelatine, add to reduced syrup and stir to dissolve, strain and cool. Halve nectarines, remove stones and cut into wedges. Divide nectarines among six 1½ cup-capacity glasses. Pour ½ cup of syrup into each and refrigerate for 4 hours or until set.
03   To serve, whip cream and elderflower cordial to soft peaks, spoon on top of jellies, drizzle with a little extra cordial and scatter with spoonfuls of crushed raspberry ice. Serve with thin, crisp almond biscuits to the side.
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