Fruit is among the best things that summer has to offer. Fragrant ripe peaches and nectarines, juicy blueberries, luscious raspberries, and endless varieties of plums fill the markets. There are countless recipes for summer fruits pies, tarts, jam, preserves, cakes, and ice cream. I wish I had time to try them all, but it’s always a race up to Labor Day, the unofficial but ritualistic end of summer. Many people will attend BBQ parties, beach picnics, or perhaps quieter gatherings to celebrate the holiday. Whether you’re a host or guest this weekend, sparkling wine paired with the freshest fruit provides a festive ending to a meal—and perhaps a memorable end to your summer.
This Sparkling Wine Geleé is light in texture but sings with bold flavors when paired with the ripest summer fruits. You can assemble it ahead of time or right before serving. The sweetness can be deceiving when you eat it, but it can really pack a punch as you get to the bottom of the dish. Enjoy with caution.
1. Sprinkle gelatin over 1/4 cup cold water, set aside to soften for t 5 minutes.
2. In a medium saucepan, add sugar and water. Bring to a simmer under low heat. Stir until sugar is dissolved. Stir in softened gelatin, mix until throughly combined. Remove from heat and stir in wine and lemon juice.
3. Pour mixture into a 9 x 13 glass baking dish. Refrigerate for 30 minutes uncovered, then cover baking dish with plastic wrap and continue to refrigerate until set, about 6 hours. (Wine takes longer to set than non-alcoholic geleé)
Cut geleé into cubes or slivers, about 1-1/2 inch by 1-1/2 inch. Alternated geleé and fruit in serving glass. Serve immediately or cover each glass with plastic wrap and refrigerate until ready to serve.
Recipe Notes
1. Plums and melons are also good choices. Select the best fruit you can find at the Farmer’s Market.
2. Make a child friendly version by substituting fruit juices such as grape or apple. Adjust the sugar according to the sweetness of the juice.
recipe adapted from Deborah Madison
