Poached Peaches In White Wine Gelatin

• 3/4 to a full bottle of your favorite dry white wine (a previously opened bottle would be fine)
• zest of one lemon or half an orange, 1/2 teaspoon reserved
• seeds of one vanilla bean
• 3/4 cup sugar, or to taste
• 3 peaches--preferably freestone--halved and pitted but with the skins ON
• 1 envelope of unflavored gelatin
• 1 cup of frozen berries, thawed
• whipped cream, optional
• mint sprigs optional

1. In a saucepan combine the wine, 3/4 of the lemon zest, and the seeds of the vanilla bean and bring to a slow simmer. Add the peach halves and return to a simmer, covered for 3-5 minutes, depending on the firmness of the peaches. When done, the peaches should easily be pierced with a sharp knife.
2. Allow the peaches to cool slightly in the wine mixture until cool enough to handle, but still warm. Remove the peach skins and discard. Cut the peach halves as you desire, into quarters, slices, or chunks and divide among six small glass bowls or custard cups.
3. Strain the wine mixture (use a coffee filter if you want a really clear gelatin) and then whisk in the gelatin crystals until completely dissolved. Pour the gelatin mixture over the fruit and place the dishes in the refrigerator for up to two hours or until the gelatin has set.
4. To serve, mix the reserved lemon zest with the berries and divide the berry mixture among the six desserts. If desired, garnish with a spoonful of whipped cream and a sprig of mint.

white wine, zest of one lemon, vanilla bean, sugar, peaches, unflavored gelatin, frozen berries, whipped cream, mint sprigs

Taken from www.epicurious.com/recipes/member/views/poached-peaches-in-white-wine-gelatin-1223556 (may not work)