->Peach Fool <-

1 cup caster sugar

4 peaches (yellow or white)

1 leaf gelatine

100ml dessert wine (e.g.sauternes or botrytis riesling)

2 tbsp caster sugar, extra

400ml semi whipped cream (note - cup is 250ml)

Bring the water and sugar to the boil, stirring until sugar dissolves.

Add the peaches and simmer until soft. Lift them out with a slotted

spoon and allow to cool a little (discard the liquid). Carefully

peel off the skin, remove the stones and puree the flesh in a

blender. Cover the gelatine with cold water to soften. Heat the

wine. Squeeze the excess water out of the gelatine and add to the

wine, stirring until dissolved. Cool. Place the pureed peach in a

large bowl and add the extra caster sugar. Mix well, then fold in

the cream. Stir the wine into the mixture. Spoon into serving

glasses, such as martini glasses, and chill for at least 3 hours

or until overnight. Serves about 6.