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Verjuice Nectarine Jelly
3 cups (750ml) Verjuice or riesling wine 1 cup sugar 1 vanilla pod, split lengthways or 1 tsp vanilla paste or extract 5 tsp gelatine ½ cup water 3 nectarines, cut into fine dice, and 100g green grapes, halved, or about 400g of any fresh fruit (except kiwifruit or papaya as the jellies won't set)
© Annabel Langbein Media
Put the Verjuice, sugar and vanilla pod in a pot and heat until nearly boiling. Turn off the heat and leave to steep for 10 minutes.
Lift out the vanilla pod without scraping out the seeds. Rinse and dry it and store it in your sugar jar to use again later.
Sprinkle the gelatine over the water, stirring until it is evenly absorbed. Mix the soaked gelatine into the hot Verjuice liquid and stir until it is fully dissolved. You will know it is ready when there are no gelatine granules left on the spoon.
Divide the fruit between 6-8 glasses or bowls and pour the Verjuice liquid over the top. Allow to set in the fridge for at least 3 hours. Remove the set jellies from the fridge 10 minutes before serving.
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