Jellied fruit puree
Ingredients
- 250 g peach pieces (tinned fruit or poached fresh fruit)
- 150 ml juice and/or water
- 1 sachet powdered gelatin
- optional: double cream or whipped cream or custard to serve
Method
- Puree the peach pieces with the juice and/or water. Dissolve the gelatin in a little extra water, then add to the peach puree while stirring. Pour into moulds or one larger dish, put in the fridge to set.
Variations
All fruit purees from poached or raw fruit can be made into jellies, with one exception: raw pineapple does not set. Tinned fruit in juice is a convenient starting material if you like it sweet. Homemade fruit compotes (or purees made from raw fruit) are more flexible if you prefer your puree / jelly not so sweet.