Sunday, January 17, 2010

Red Wine Gelée with Sugared Peaches


David Lebovitz sure seems to like Jell-O. Well, not the real Jell-O of course, but its grown up cousin, the gelée. The gelée becomes even more elegant with the addition of red wine. It probably would not be the best thing to serve a child for an after school snack or to someone who is sick, as Jell-O usually is; however, it is much, much tastier in my opinion.

When compared to the Champagne gelée I made a few weeks ago, this one is a little richer, a little deeper in flavor. The Champagne was lighthearted and fun, while this one feels much more mature and romantic. Another good thing about these- a few bites is very satisfying, so the whole recipe could last you at least a week.


After having made two gelées now, I decided that I actually really like them. They are quick, easy, and very yummy. I can't wait to try these with different types of wine, or even with fruit juices, as well as with other fruits to garnish.


Red Wine Gelée with Sugared Peaches
Serves 4-6
Adapted from Room for Dessert

1/4 cup plus 1/4 cup water
2 teaspoons powdered gelatin
1/2 cup sugar
2 cups red wine
2 or 3 ripe peaches, peeled and cut into 1/4-inch thick slices
Sugar, to taste

Pour 1/4 cup water into a bowl. Sprinkle gelatin evenly over water and allow to soften for 5 minutes. Heat remaining 1/4 cup water with sugar until sugar dissolves. Stir warm syrup into gelatin until gelatin completely dissolves. Stir wine into gelatin mixture. Cover and refrigerate. It will set in 2-3 hours. When ready to serve, toss peaches in sugar. Spoon gelée into glasses and garnish with peaches.

More Gelées


  1. does this have the consistency of Jello? I have 2 bottles of apple/blackberry red wine i was wanting to use up..

  2. Hi Marie,

    Yes it's just like Jello. Sounds weird, but it tastes great!