Peach Wine Jellies with Peach Puree

First of all, make the jelly.

Take a parer or potato peeler and pare off the outer zest of the limes, being careful to take as little of the white pith as possible. Now place the lime zest in a saucepan with 1 pint (570 ml) water and the sugar and bring it up to the boil very slowly so that the lime has a chance to infuse, then remove the pan from the heat and whisk in the gelatine. Leave it to stand, whisking occasionally, until the gelatine has dissolved – about 10 minutes.

Next, squeeze the juice from the limes and add it to the mixture. Pour the whole lot into a large bowl – straining out the lime zest, which is no longer needed – and leave the mixture until it becomes syrupy, which will take about 45 minutes to 1 hour. After that, uncork the wine and gently stir it into the jelly mixture, a little at a time. Pour the mixture into the glasses, cover each one with clingfilm and chill for several hours until set.

You need to make the peach purée just before serving.

First make a cut all around each peach, then give a little twist to separate the halves. Remove the stones, then bring a saucepan of water up to the boil and pop the peach halves in for about 1 minute. After that remove them with a draining spoon and slip off the skins. Now transfer the peaches to a food processor, add a little lime juice and caster sugar to taste (it's difficult to be specific here because peaches vary so much) and whiz them to a purée. Before serving the jellies, spoon the peach purée over the surface as a topping and garnish each one with a fresh strawberry or a few cherries.