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Recipe: Rosé jelly with nectarines and blueberries

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COOL AND SOPHISTICATED: Cubes of rose-flavored jelly layered with nectarines and blueberries create the taste of summer in a glass.
(Gary Friedman / Los Angeles Times)

Total time: 20 minutes, plus chilling time Servings: 4 Note: The rosé jelly can be prepared up to three days in advance, and the desserts can be assembled and chilled up to 4 hours in advance.

1/4 cup red grape juice

3 tablespoons plus 2 teaspoons sugar, divided

1 1/2 cups rosé wine ( 1/2 bottle), divided

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1 ( 1/4 -ounce) envelope unflavored gelatin

2 ripe nectarines, sliced

1 cup blueberries

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

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

3. Mix in the remaining rosé, 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.)

4. 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.

Each serving: 173 calories; 3 grams protein; 28 grams carbohydrates; 2 grams fiber; 0 fat; 0 saturated fat; 0 cholesterol; 9 mg. sodium.


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