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
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.