Peaches and wine

Author Juan ÇRamón Sau Ceitegui


  • Denomination of Origen Borja wine (D.O.)
  • Sugar
  • Cinnamon stick
  • Star anise
  • Clove
  • Vegetable gelatine
  • Peaches from Calanda
  • Syrup (made with equal

  • 100 g instant-gel
  • Oranges
  • Lemon
  • Cointreau
  • Zest


  • For the cannelloni
  • In a pot place the wine, sugar and spices, bring to a boil and allow the mixture to reduce to a quarter of the liquid. Remove from the heat, cover and allow the mixture to infuse for various minutes.
  • Strain the liquid and bring to a boil again after adding the vegetable gelatin. Pour into a mold which is rectangular and deep. Chill well and remove from the mold, slice finely and reserve.
  • For the filling
  • Peel the peaches and cut into small pieces. Prepare a syrup using an equal amount of sugar to an equal amount of water, and then add the peaches.
  • Use a hand mixer to mix in the Instant –gel and blend together with the peaches and syrup. Strain through a fine sieve and reserve in a pastry sleeve for filling the cannelloni.
  • For the peaches with wine
  • Cook peeled, cut peaches for 20 minutes with the wine, sugar and spices. Puree into a fine mixture. Chill and reserve in a refrigerator.
  • For the sangria
  • Heat the wine together with the fruit juices and segments and the zests of lemon and orange, and add sugar.
  • When the sugar has dissolved, remove from the heat and add peach slices and Cointreau.
  • Cool and leave to marinate for a day and night. Strain the mixture and freeze. Use a rasp to make the snow cone.
  • For the wine caramel
  • Place the ingredients in a pan. Allow to reduce, and then chill. Place in a condiment bottle.
  • Assembly
  • Place the peach puree with wine using a small spatula, place drops of the wine caramel and the cannelloni filling.
  • Place alongside of the cannelloni.
  • Place strips of peach cut in julienne on top. Rasp the sangria to form into the shape of a hailstone.