Peach melba jelly

Method

1 Pour the wine into a saucepan and add 375ml (13fl oz) cold water, the sugar and lemon zest. Stir over a low heat without boiling until the sugar has dissolved. Lower the peaches into the pan. Cover with crumpled greaseproof paper and the pan lid. Bring to the boil and simmer for
15 min, depending on the ripeness of the peaches, until tender when pierced. Remove from the heat.

2 Lift out the peaches, discard the lemon zest, then stir the lemon juice into the syrup and set aside. Peel the peaches and put them in a serving bowl. Cover and refrigerate.

3 Pour 125ml (4fl oz) cold water into a heatproof bowl. Sprinkle over the gelatine evenly and leave for 5 min until spongy. Stand the bowl in a pan of simmering water for 3 min, stirring until the gelatine has dissolved. Pour it into the pan of syrup and stir to mix. Cool to room temperature, then strain into a lightly oiled 1litre (2 pint) ring mould. Cover and refrigerate overnight.

4 Run a knife around the edge of the jelly to release it from the mould, then quickly dip the mould into a bowl of hot water. Rinse a serving plate with cold water, place it upside down over the jelly, then turn the jelly out onto the plate (the wet plate will allow you to move the jelly if it's not centred). Pile the raspberries in the middle, and keep in the fridge until ready to serve. Serve with the peaches on the side.