Peaches in Pantelleria passito jelly
By Caterina
Making passito jelly is very simple. The secret ingredient is patience, which is needed to arrange the peaches neatly and symmetrically, a task that Aunt Lina always entrusted to me! For our family, this dish represents the true essence of Pantelleria: the sweetness of grapes ripened in the hot sun combined with the freshness of peaches, which are so popular in summer.
ingredients for 6 people
250 ml Passito di Pantelleria Pellegrino
50 g sugar
18 g gelatine
5 ripe yellow or white peaches
2 cloves
Cinnamon to taste
Mint leaves to taste
Jasmine flowers to taste
preparation
Soften the gelatine in a cup of cold water. Meanwhile, gently heat the Passito in a small saucepan, adding the sugar, cinnamon and cloves, until the sugar has completely dissolved, then leave to cool. Next, add the well-squeezed gelatine and stir, making sure it is completely dissolved. Now wash the peaches, peel them and cut them into very thin slices, then arrange them in a baking tray in three rows if the tray is rectangular or in a radial pattern if the it is round. It is important not to do this step too early, otherwise the peaches will turn brown if cut too soon. Cover the peaches with the previously prepared liquid and chill in the refrigerator for at least 3-4 hours. Before serving, dip the baking dish in a little warm water to help the jelly come out of the mould. Finally, decorate with mint leaves and a few jasmine flowers.
Pair with a glass of Giardino Pantesco Passito
ingredients for 6 people
250 ml Passito di Pantelleria Pellegrino
50 g sugar
18 g gelatine
5 ripe yellow or white peaches
2 cloves
Cinnamon to taste
Mint leaves to taste
Jasmine flowers to taste
preparation
Soften the gelatine in a cup of cold water. Meanwhile, gently heat the Passito in a small saucepan, adding the sugar, cinnamon and cloves, until the sugar has completely dissolved, then leave to cool. Next, add the well-squeezed gelatine and stir, making sure it is completely dissolved. Now wash the peaches, peel them and cut them into very thin slices, then arrange them in a baking tray in three rows if the tray is rectangular or in a radial pattern if the it is round. It is important not to do this step too early, otherwise the peaches will turn brown if cut too soon. Cover the peaches with the previously prepared liquid and chill in the refrigerator for at least 3-4 hours. Before serving, dip the baking dish in a little warm water to help the jelly come out of the mould. Finally, decorate with mint leaves and a few jasmine flowers.
Pair with a glass of Giardino Pantesco Passito
