Rose jelly with nectarines and blueberries

Time 20 minutes
Yields Serves 4
Rose jelly with nectarines and blueberries

In a medium saucepan (off heat), mix together the grape juice, 3 tablespoons sugar and 2 tablespoons of the rose wine. Sprinkle the gelatin over the surface and let stand 5 minutes.


Heat the mixture over medium-low heat, stirring gently, until the sugar and gelatin are dissolved, taking care that it does not boil.


Mix in the remaining rose, then pour the mixture into a shallow glass or nonreactive container to chill for at least 4 hours, or until jelled. (It will not be a stiff jelly, but will be supple and spoonable.)


To serve, toss the nectarine slices and blueberries with the remaining sugar. Cut the gelatin into half-inch squares. Layer the fruit and jelly in goblets, alternating as you go.

The rose jelly can be prepared up to three days in advance, and the desserts can be assembled and chilled up to 4 hours in advance.

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