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Maggie Beer

Sangiovese jelly with poached dried nectarines

Dried White Nectarines with Sangiovese Verjuice Jelly

Sangiovese jelly with poached dried nectarines

Step 1: Place the Sangiovese Verjuice, sugar & dried nectarines into a small pot and place over a medium heat. Gently simmer to soften the nectarines (approximately 5 to 7 mins), then remove the nectarines and place them around the sides of a 400mls capacity mould, set aside.

Step 2: Then soak the gelatin leaves in cold water until soft, squeeze out any excess water the stir into the warm Sangiovese Verjuice. Then carefully pour this mixture into the mould. Place into the fridge for up to 4 hours or overnight to set the jelly.

Step 3: Serve with runny cream.

Tip: You can also turn this jelly out, just place the mould into hot water for 1 to 2 mins then invert onto a serving plate.

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