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1
Pour Prosecco into large bowl.
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2
Pour 3/4 cup cold water into small saucepan; sprinkle gelatin over and let stand until gelatin softens, about 5 minutes.
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3
Add sugar to gelatin mixture and stir over medium-low heat just until sugar and gelatin dissolve, about 5 minutes (do not boil).
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4
Whisk gelatin mixture into Prosecco (mixture will foam; let stand to settle).
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5
Cover and refrigerate at least 3 hours.
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6
(Can be made 2 days ahead.
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7
Keep refrigerated.)
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8
Using vegetable peeler and working from top of orange toward bottom, remove peel (orange part only) from oranges in long strips.
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9
Cut orange peel lengthwise into 1/8-inch-wide strips.
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10
Bring 2 cups water to boil in small saucepan.
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11
Add pinch of salt and orange peel; reduce heat to medium and simmer 15 minutes.
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12
Drain.
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13
Return peel to same pan.
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14
Add remaining 3/4 cup water, sugar, and Grand Marnier.
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15
Bring to boil; reduce heat to medium and simmer until thick syrup forms and mixture is reduced to 1/2 cup, about 20 minutes.
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16
Cool peel completely in syrup.
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17
(Can be made 2 days ahead.
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18
Cover and keep refrigerated.
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19
Bring to room temperature before continuing.)
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20
Toss all ingredients in large bowl to blend.
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21
Let stand until sugar dissolves, about 5 minutes.
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22
Using spoon, scoop Prosecco jelly into bite-size pieces.
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23
Divide among 8 serving bowls or goblets.
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24
Spoon fruit over jelly.
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25
Scatter 1 teaspoon candied orange peel over each serving.
