Directions

1. 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.

2. 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.

3. 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.

4. 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.