Saturn Peaches and Plums with Champagne Gelatin

Directions

1. Bring champagne, 2 cups sugar, tea and 6 cups water to a boil; reduce heat and simmer 10 minutes.

2. Add peaches; simmer gently for 5 to 20 minutes (knife should insert easily into peach). Let peaches cool in liquid, 3 hours.

3. Peel peaches, slice 2 into 8 sections each. Set aside remaining peaches. Strain liquid. Chill 2 cups liquid.

4. Sprinkle gelatin over cold liquid; let stand to soften, 5 minutes.

5. Meanwhile, bring another 2 cups liquid to boil. Add to gelatin mixture; whisk to dissolve gelatin, about 5 minutes.

6. Pour 1/3 cup of the gelatin mixture to coat the bottom of a 2 quart gelatin mold, clear glass bowl, or dish. Cover; refrigerate 30 minutes, until just set.

7. Combine remaining 1 1/2 cups of sugar and 1 1/2 cups additional poaching liquid in a skillet. Bring to a boil, stirring to dissolve sugar and create syrup. Reduce heat; let syrup simmer.

8. Halve plums and remove pits.

9. Add plums to simmering liquid, cut side down, and reduce heat to lowest temperature.

10. Poach plums in syrup until skin loosens, about 5 to 10 minutes. Remove from syrup; let cool.

11. Remove skins. Slice each into 4 wedges. Chill.

12. Arrange plums over gelatin in mold.

13. Add 3/4 cup gelatin mixture. Cover with plastic; refrigerate 45 minutes, or until set.

14. Add remaining gelatin; arrange peach slices on top. Cover with plastic; chill until set, 6 hours.

15. To unmold, dip mold briefly into hot water and run tip of a knife around edge. Invert onto a platter.

16. Cut reserved peaches in half, discard peel and pits, and serve with gelatin.