Inspired by the famous Peach Bellini cocktail made with Prosecco, Peachy-Blue Moscallini Preserves taste great over vanilla ice cream or frozen yogurt for a quick dessert.
- Makes: 2 half-pint (8-ounce) jars
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Difficulty Rating: Easy
- Recipe Created By: Cheryl Armstrong
- Recipe From: My Indiana Home
- 1 1/3 cups peeled ripe peaches, finely chopped
- 1/3 cup Blueberry Moscato
- 1 tablespoon bottled lemon juice
- 1½ tablespoons low- or no-sugar-needed powdered pectin
- ½ teaspoon unsalted butter (optional)
- ½ cup granulated sugar
- In an 8-quart non-reactive metal stockpot, combine peaches, Moscato and lemon juice. Let sit for 30 minutes to develop flavors. Stir in pectin until dissolved and add butter, if desired.
- Cook over medium-high heat, stirring gently but constantly to prevent scorching, until mixture comes to a full rolling boil that cannot be stirred down.
- Quickly stir in sugar until fully dissolved. Return to a full rolling boil, stirring constantly, and boil for 1 minute.
- Remove from stove and gently stir for 5 minutes to eliminate any foam and distribute the fruit evenly. Ladle into clean, freezer-safe glass jars or plastic containers, leaving ½-inch of space at the top. Cool for 1 hour on the countertop, then seal with an airtight lid. Place in refrigerator overnight to set.
- Keep refrigerated and consume within 3 weeks or store in freezer up to 1 year (thaw overnight in refrigerator).
Tips & Notes
- This recipe was tested with Oliver Winery Blueberry Moscato.
- Any flavor of Moscato, Prosecco or Champagne can be used in this preserve.
- Dip peaches in boiling water for 15 to 20 seconds. Using a slotted spoon, remove and immediately submerge in an ice water bath to cool peaches. Use the tip of a sharp knife to easily peel off the skin.