Yield: 12-15 servings
Prep: 10 minutes | Cook: 2 hours
Total Time: 2 hours and 10 minutes

Ingredients

• 8 oz Peach Juice
• 4 oz Duckhorn Vineyards Sauvignon Blanc
• ½ tsp lemon juice
• ½ pkg (approx 1 ¼ tsp) Powdered Gelatin

• 1 each Ripe Peach
• ¼ tsp Lemon Juice
• 2 oz Lemon Verbena Syrup (recipe below)

• 4 oz Sugar
• 4 oz Water
• 4 each Lemon Verbena Leaves (sub lemon thyme, rosemary, mint)

Preparation

1. Combine the peach juice, wine, and lemon juice together in a large bowl. In a small pot bring 6 oz of the mixture just up to a simmer.
2. Sprinkle the gelatin over the top of the remaining cold mixture in the large bowl. Let it stand 1 minute.
3. Add the hot mixture to the cold in the bowl stirring until the gelatin completely dissolves.
4. Strain through a fine sieve and/or cheesecloth into a shallow pan to a depth of ½ inch. Refrigerate until firm, approximately 1-2 hours.

1. Cut the peach into small dice.
2. In a small bowl toss the peach dice with the lemon juice and the lemon verbena syrup. Keep chilled.

1. In a small sauce pot combine all the ingredients. Bring the mixture to a boil.
2. Remove from the heat and allow it to cool and the flavors to infuse. Refrigerate.

Serve

With a fork rake the peach gelee in different directions creating small jewels. Place a small mound of the peach gelee on a dessert spoon. Top the gelee with a small amount of the herbed peach garnish. Serve.

Take a look at our recommended pairing below.