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.
Sparkling Wine Geleé with Summer Fruit
recipe adapted from Deborah Madison
serve 6-8
1/4 cup cold water
2/3 cup granulated sugar
1 cup water
3 cups sparkling wine (Champagne, Moscato di Asti, Cava or Prosecco) or other sweet wine
1/4 cup freshly squeezed lemon juice
2 cups berries, such as raspberry, blackberry, blueberry
1 teaspoon granulated sugar
2-3 cups peaches and/or nectarines, cut into bit size
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)
ASSEMBLY
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.
COOK’S 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.
{ 10 comments… read them below or add one }
What a refreshing and vibrant dish for summer!!
oh i’ve always loved this recipe from d. madison. you make this look divine!
Lovely creation!!! LOL I was planning on a similar jelly dish sometime..
)) fruits and alcohol pair perfect 
)
This ain’t jello, babes! I think this is such a refreshing, elegant and beautiful dessert! Fabulous, Ken!
That looks so good. I could probably eat the whole pan.
This looks really refreshing and I love your pictures, so beautiful. I like the idea of using Moscato di Asti, my favorite!
This is wonderful; looks so refreshing and, well, sparkly! I always have a case of Cava on hand (can you say Costco?), now to find some unflavored gelatin elsewhere, I’m sure I don’t need a box with 1000 packets!
Love it, a lot!
This looks like such a refreshing dessert, and my favorite type – one that is spiked with bubbly. The textures of the gelee and fruit must be wonderful!
These look almost too pretty to eat – almost! This would be a great recipe for Sunday brunch. I love things that can be made ahead and pulled out just before serving.
Does the sparkling wine/champagne give an effervescence to the gelee?
Looks so colorful with all the seasonal goodies and refreshing…you’ve presented it beautifully! Luv those little glasses.