Dessert
10 - 12 servings
7 hours
2 hours
Chef Andrew Faulkner
3 cups champagne - rose
3 1/2 cups sugar
6 bags of chamomile tea
6 cups of water
6 whole Saturn Peaches, ripe
2 packages gelatin, unflavored (2 tablespoons)
2 medium plums
Bring champagne, 2 cups sugar, tea and 6 cups water to a boil; reduce heat and simmer 10 minutes.
Add peaches; simmer gently for 5 to 20 minutes (knife should insert easily into peach). Let peaches cool in liquid, 3 hours.
Peel peaches, slice 2 into 8 sections each. Set aside remaining peaches. Strain liquid. Chill 2 cups liquid.
Sprinkle gelatin over cold liquid; let stand to soften, 5 minutes.
Meanwhile, bring another 2 cups liquid to boil. Add to gelatin mixture; whisk to dissolve gelatin, about 5 minutes.
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.
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.
Halve plums and remove pits.
Add plums to simmering liquid, cut side down, and reduce heat to lowest temperature.
Poach plums in syrup until skin loosens, about 5 to 10 minutes. Remove from syrup; let cool.
Remove skins. Slice each into 4 wedges. Chill.
Arrange plums over gelatin in mold.
Add 3/4 cup gelatin mixture. Cover with plastic; refrigerate 45 minutes, or until set.
Add remaining gelatin; arrange peach slices on top. Cover with plastic; chill until set, 6 hours.
To unmold, dip mold briefly into hot water and run tip of a knife around edge. Invert onto a platter.
Cut reserved peaches in half, discard peel and pits, and serve with gelatin.
