I hope you don’t get the wrong idea based on my previous post. The jiggle I’m referring to here is from gelatin.
Did you ever eat these when you were a kid?
In the NYT this week, Pete Wells reminisces about some of his favorite childhood food moments – Tang, Kool-Aid, Jell-O,Bac-Os – and gives us an upgrade he dubs “wobbly wine”.
Recipe: Spiced Rosé Gelatin With Peaches
2 cups rosé wine
1/4 cup sugar, to taste
1 1-to-2-inch length of cinnamon stick
Zest of 1 orange, with as little pith as you can manage
2 envelopes gelatin
2 tablespoons lemon juice
3 white or yellow peaches, each sliced into 16 wedges.
1. In a nonreactive saucepan, add 1½ cups of the wine, along with the sugar, cinnamon, orange zest and peppercorns. Bring to a boil, then immediately turn off the heat and cover the pan.
2. After 20 minutes, pour the remaining wine into a medium mixing bowl and sprinkle the gelatin over it. Let sit for 3 minutes. Strain the spiced wine into the bowl and stir well for 2 or 3 minutes, until the gelatin is entirely dissolved. Place the bowl inside a larger bowl containing ice water, or put in the refrigerator.
3. When the gelatin is as thick as the white of an egg, 30 to 45 minutes later, put the lemon juice in a wide-bottomed bowl and add the sliced peaches, stirring as you go to coat the peaches with the juice. With a slotted spoon, transfer the peaches to the bowl of gelatin and fold them in gently. Divide the gelatin and peaches into 4 wineglasses, cover each with plastic wrap and refrigerate for 3 or more hours. Serves 4.