Prosecco Jelly with Nectarines, Blueberries, and Candied Orange Peel

Name: Prosecco Jelly with Nectarines, Blueberries, and Candied Orange Peel
Yield: Makes 8 Servings
Ingredients: 1 750-ml bottle Prosecco or other sparkling white wine; 3/4 cup cold water; 2 tablespoons unflavored gelatin; 2/3 cup sugar; 2 large oranges; 2 3/4 cups water, divided; Pinch of salt; 1/2 cup sugar; 1/4 cup Grand Marnier or other orange liqueur; 3 nectarines, halved, pitted, cut into 1/2-inch-thick slices; 1 1/4 cups fresh blueberries (about 6 ounces); 1 1/2 tablespoons sugar

By David LebovitzPhotography by Pornchai Mittongtare

July 31, 2004

Image may contain Plant Fruit Food and Blueberry

Recipe notes