Champagne Jelly with Cherries
2 pounds sweet cherries, pitted
5 teaspoons unflavored gelatin
4 tablespoons sugar
2 cups cold dry Champagne
1. Distribute cherries among 6 Champagne flutes. Put the flutes in
2. Place 1 cup cold water in a bowl over a pan of simmering water.
Sprinkle gelatin over the cold water and heat the mixture slowly, stirring
until it is entirely dissolved. Add sugar and stir until dissolved.
3. Place the bowl of gelatin in a larger one full of ice. Slowly stir until it
reaches room temperature.
4. Add Champagne, trying to maintain the maximum amount of bubbles.
Mix slowly with a spoon.
5. Pour the mixture into the flutes, filling until all the cherries are covered.
Skim the foam remaining on the edges.
6. Refrigerate for at least 3 hours, or until firm. Makes 6 servings.
Pluot Ice with Sliced White Peaches
1 1/2 cups cold water
1 cup sugar
1 cinnamon stick (optional)
1 vanilla bean, split lengthwise
3 pounds Kingsburg Orchards pluots (about 14 large), pitted and cut
into 3/4-inch chunks
2 Kingsburg Orchards white peaches
2 tablespoons lemon juice
1. Combine water, sugar and cinnamon stick in a large pot. Scrape the seeds
from the vanilla bean into the pot and then add the pod. Bring to a boil and
cook, stirring, until the sugar dissolves. Lower the heat and simmer until
the liquid is reduced to 3/4 cup, about 8 minutes. Remove from the heat and
2. Puree pluot chunks (in 2 batches) in a food processor. Press the puree
through a sieve into a bowl to measure 3 cups.
3. Strain the sugar syrup into the puree and blend well. Pour the mixture
into two 9-by-5-inch glass loaf pans.
4. Freeze the pluot mixture, stirring every 30 minutes, until flaky crystals
form, about 4 hours. Alternately, freeze in an electric ice-cream maker
according to the manufacturer’s instructions. (Can be made up to 1 week
ahead and stored, covered, in the freezer.)
5. Meanwhile, thinly slice peaches and sprinkle with lemon juice.
6. To serve, spoon the pluot ice into 8 glass goblets. Top with sliced
peaches. Makes 8 servings.