
1.5 cups (12fl oz) water
0.5 cup sugar
3 peaches, halved and stoned
1 tbsp powdered gelatine
panna cotta
2 tbsp powdered gelatine
1/3 cup (2.5 fl oz) water
3.75 cups (30 fl oz) cream
1 cup sugar
1 tsp vanilla extract
place the water and sugar in a saucepan over medium heat and stir until sugar is dissolved. add the peaches and allow to simmer for 3 - 5 minutes or until soft. remove the peaches (reserving the poaching liquid), slip off the skins and set the fruit aside.
place 1/4 cup of the peach liquid in a bowl, sprinkle over the gelatine and set aside for 5 minutes. add the gelatine mixture to the remaining liquid in the saucepan, stir through and simmer for 2 minutes or until dissolved.
place the peach halves, cut-side up, in a well greased 26cm x 8cm x 7.5cm (10 in x 3.75 in x 3 in) loaf tin and pour over the liquid. refrigerate for 2 hours or until firm.
to make the panna cotta, sprinkle the gelatine over the water and set aside for 5 minutes. place the cream, sugar and vanilla extract in a saucepan over medium heat and stir. add the gelatine mixture and simmer over low heat for 4 minutes or until dissolved. allow to cool to room temperature then pour the mixture over the set jelly and refrigerate for 6 hours or overnight. serves 6 - 8