And I thought Australians were sober and down to earth and here they offer us a party dessert that borders on to the ultra-decadent. But when you think of it, we all deserve a little decadence from time to time, don’t we – Ted
Preparation Time: 15 minutes + 3 hours setting time
Cooking Time: 10 minutes
750 ml [1,5 pt] pink sparkling wine
1/2 cup caster sugar
3 teaspoons gelatine
3 large fresh peaches
1/4 cup caster sugar, extra
300 ml [0,6pt] double cream
 Heat 500ml sparkling wine and caster sugar in a small saucepan stirring until sugar dissolves, bring to a gentle boil for 1 minute.
 Remove from heat, sprinkle gelatine over the mixture and gently whisk until dissolved. Whisk in remaining sparkling wine and pour into 6 serving glasses. Refrigerate for at least 3 hours until set.
 Cut the cheeks off each peach and press cut surface firmly into extra caster sugar. Place sugar-side down in a hot non-stick frypan for 1-2 minutes until sugar is caramelised and golden. Cool for 5-10 minutes at room temperature before serving.
 Serve jellies topped with a peach cheek and a generous dollop of cream.