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Peach Fool

2 cups water
1 cup caster sugar
4 peaches (yellow or white)
1 leaf gelatine
100ml dessert wine (e.g.sauternes or botrytis riesling)
2 tbsp caster sugar, extra
400ml semi whipped cream

(note - cup is 250ml)

Bring the water and sugar to the boil, stirring until sugar dissolves.
Add the peaches and simmer until soft. Lift them out with a slotted
spoon and allow to cool a little (discard the liquid). Carefully
peel off the skin, remove the stones and puree the flesh in a
blender. Cover the gelatine with cold water to soften. Heat the
wine. Squeeze the excess water out of the gelatine and add to the
wine, stirring until dissolved. Cool. Place the pureed peach in a
large bowl and add the extra caster sugar. Mix well, then fold in
the cream. Stir the wine into the mixture. Spoon into serving
glasses, such as martini glasses, and chill for at least 3 hours
or until overnight. Serves about 6.

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