Rose-Peach Gelee

1. 1

   Combine 2 cups water and sugar in a small saucepan and sprinkle with gelatin.

2. 2

   Let gelatin stand 1 minute to soften.

3. 3

   Cook over moderate heat, gently stirring occasionally, just until sugar and gelatin are dissolved.

4. 4

   Remove from heat and stir in wine, schnapps, and remaining cup water.

5. 5

   Pour into a 10-cup mold and chill, covered, until firm, at least 10 hours.

6. 6

   Dip mold in hot water a few seconds, then invert a plate over gelee and flip gelee onto plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.