Nectarine Jelly
Ingredients
Directions
Prepare the mold
Pour ½ inch of wine jelly into a wetted and drained mold. Let it set.
Layer the fruit
Peel the nectarines and cut them into quarters, removing the stones.
Place 2 or 3 pieces of nectarine in the mold. Pour a little jelly to cover the fruit. Let it set.
Once firm, add more jelly to a depth of 1 inch. Let it set.
Add another piece or two of nectarine. Pour in more jelly.
Repeat until all fruit is used, allowing each layer to set before adding more.
Set
Set aside in a cool place (on ice in warm weather) until firm.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Wine jelly
- Forms the clear, firm gel that holds the fruit in suspended layers.
- Nectarines
- Provide fruit flavour and juiciness that contrasts with the set jelly.
The step that matters
Letting each layer set before adding more. Pouring new jelly onto a layer that is not yet firm lets the fruit float and the layers mix. Each layer must gel before the next is added to keep the fruit evenly placed.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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