Gelatin Bellinis

• 1 750 -ml bottle prosecco
• 1 cup sugar
• 2 1/4 -ounce packets unflavored gelatin powder
• 1 peach, cut into wedges

1. Combine 1 cup prosecco and the sugar in a small saucepan and bring to a boil, stirring until the sugar dissolves.
2. Meanwhile, pour the remaining prosecco into a medium bowl.
3. Sprinkle the gelatin on top and let stand 1 minute.
4. Pour in the hot prosecco mixture and whisk until the gelatin dissolves.
5. Skim off most of the foam.
6. Divide the mixture among 6 champagne glasses and refrigerate until slightly set, about 1 hour.
7. Push a peach slice into each one, then return the glasses to the refrigerator until the gelatin is fully set, about 3 more hours.
8. Photograph by Jonathan Kantor

prosecco, sugar, peach

Taken from www.foodnetwork.com/recipes/food-network-kitchens/gelatin-bellinis-recipe.html (may not work)