YIELD: 4 SERVINGS
This boozy dessert has all the crisp sweet flavor of the adult drink! Agar is used as a gelatin substitute in this gelled dessert. Be sure to dissolve the powder all the way or it won’t set correctly.
Directions
Gather four sturdy wine glasses or medium silicone molds.
Whisk together the puréed peaches, sugar, Prosecco, water, and agar in a 2- or 3-quart heavy saucepan.
Bring to a boil, and then immediately reduce heat to low.
Stir regularly and let simmer for 5 to 6 minutes.
Let cool slightly, for about 10 minutes, before pouring into wine or champagne glasses or silicone molds.
If you are using the silicone mold, be sure to place a larger, sturdier pan underneath the mold before you pour your liquid in, ensuring smooth transport to the fridge.
Let the mixture chill in the refrigerator until firm, for at least 2 hours.
Store in an airtight container for up to 1 week in the refrigerator.
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Ingredients
1 cup peaches, blanched and pureed, or 1 cup peach nectar
1 cup sugar
3 cups Prosecco or Pinot Grigio
1 cup water
4 teaspoons agar powder
