Peaches in Chartreuse Jelly
This was one of the deserts served on the first-class menu on the Titanic the night before she sank. The flavor of the liqueur Chartreuse is an acquired one, like aquavit or grappa, but Jacob Swann occasionally enjoys a dish that challenges.
Ingredients:
2 large clingstone peaches, ripe
2 cups granulated sugar
1/4 cup lemon juice
1 cinnamon stick
3 whole cloves
5 teaspoons powdered gelatin, unflavored
1/3 cup white sugar
1 cup Chartreuse
Water as needed
Sprigs of wheat or barley grass for garnish
Directions:
1. Dissolve the gelatin in 1 cup of water. Bring another cup of water to a boil. Lower the heat and add the sugar in the boiled water, stirring until it’s dissolved. Off the heat. Add the Chartreuse and the gelatin mixture and stir to combine. Pour into a glass baking dish that has been lined with plastic wrap. Let the gelatin set completely. This will take between one and two hours.
2. Combine 2 cups water and the sugar in a saucepan; cook over medium heat, stirring constantly until sugar is dissolved. Bring to a boil and cook until syrup is clear, about a minute or two. Add lemon juice, cinnamon stick and cloves.
3. Peel and slice the peaches and add to the syrup pan. Poach until tender, about 5-6 minutes. Off the heat and let them cool, remaining in the liquid.
4. Lift the wrap holding the gelatin out of the baking pan and cut into small squares.
5. To serve, place peach slices in a large martini glass, cover with gelatin cubes and garnish with sprigs of the edible grass.
