Cut the peach into bite-size pieces and add the lemon juice, honey and the white wine. Gently toss to coat and marinate the peach in the syrup.
Look at this beautiful peach! This looks too good to eat but we’ll make it into a puree. Peel the peach with a knife. We recommend using soft ripe peaches to give the jello a smooth texture.
Slice off the flesh into a bowl. It is very juicy and the soft cutting sound is so pleasant.
Add the sugar and the lemon juice.
With a hand blender, puree the peach. The sweetness of peaches varies so you should adjust the amount of sugar accordingly.
Pour the marinade into the puree.
Place the marinated peach slices into cups.
Heat the water to about 80°C (176°F) and measure it out in a cup. Add the gelatin powder and dissolve it completely.
Add the gelatin to the puree and mix to combine.
Float the bowl on ice water and chill the puree to help it firm up quickly and evenly.
Pour the puree into the cups and place them in the fridge for about 2 to 3 hours.
Now, the peach jello has firmed up. Garnish with the mint leaves.
This recipe uses a minimum amount of gelatin to give the jello a pleasant texture, which goes great with the soft peach flesh.
Unlike agar agar, the gelatin quickly melts on hot summer days so enjoy it as soon as possible.