No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Champagne Gelatin with Peaches and Plums

We made this in a fancy gelatin mold; a four- or five-cup Bundt pan could be used as well.

  • Servings: 8
  • Yield: Serves 8
Champagne Gelatin with Peaches and Plums

Source: Desserts 1998


  • 3 cups rose champagne
  • 3 1/2 cups sugar
  • 6 bags chamomile tea (or 1/3 cup loose tea)
  • 6 ripe peaches (2 1/4 pounds)
  • 2 packets powdered unflavored gelatin
  • 2 medium plums, (3/4 pound)


  1. Bring champagne, 2 cups sugar, tea, and 6 cups water to a boil; reduce heat, and simmer 10 minutes. Add peaches; simmer gently for 5 to 20 minutes (knife should insert easily into peach). Let peaches cool in liquid, 3 hours. Peel peaches; slice 2 into eight sections each. Set aside remaining peaches. Strain liquid. Chill 2 cups liquid. Sprinkle gelatin over cold liquid; let stand to soften, 5 minutes.

  2. Meanwhile, bring 2 cups liquid to a boil. Add to gelatin mixture; whisk to dissolve gelatin, about 5 minutes. Pour 3 tablespoons of the mixture into mold to coat the bottom. Cover; refrigerate 30 minutes, until just set.

  3. Combine remaining 1 1/2 cups sugar and 1 1/2 cups poaching liquid in a skillet; bring to a boil, stirring to dissolve sugar. Reduce heat; let syrup simmer. Halve plums, and remove pits. Add plums, cut sides down, and poach until skin loosens, 5 to 10 minutes. Remove from syrup; let cool. Remove skins. Slice each into four wedges. Chill.

  4. Arrange plums over gelatin in mold. Add 3/4 cup gelatin mixture. Cover with plastic; refrigerate 45 minutes, or until set. Add remaining gelatin; arrange peach slices on top. Cover with plastic; chill until set, 6 hours.

  5. To unmold, dip mold briefly into hot water, and run the tip of a knife around edge. Invert onto a platter. Cut reserved peaches in half, discard pits, and serve with gelatin.

Reviews (0)

Related Topics