From Saveur July 2014
A fun grown-up/grand improvement on a jello mold!
3 TB unflavored Powdered Gelatin
1 cup cold Water
1 1/2 cups boiling Water
3/4 cup Sugar
2 1/2 cups Moscato d’Asti or other semisweet sparkling wine, such as Prosecco, chilled
2 large ripe Peaches, peeled, pitted and thinly sliced
Chill a 5”x9” glass loaf pan for 1 hour. Sprinkle gelatin over cold water in a bowl; let sit 2 minutes. Whisk in boiling water and sugar. Stir in wine; chill until mixture has thickened to a loose gel, about 1 hour. Stir in peaches and pour into chilled loaf pan then chill until completely set, about 4 hours. Run a knife around the edge of the pan and invert onto a serving platter; cut crosswise into slices. According to the tips in the back of the magazine, the trick to suspending the fruit is to letting the gelatin set up before pouring the mixture into the mold.