There is such an array of fresh produce here in Nice, and probably the best way to see it is by visiting one of the local markets. One of my favourite favourite things to do is to go to the Marché aux Fleurs, which is in the Cours Saleya in the old Nice.
As the name suggests, the market has many stalls selling colourful bouquets and exotic flowers. But that is not all, as you pass the fragrant flower stalls you will see the friendly fruit and vegetable vendors selling bright coloured Mediterranean vegetables, and perfumed delicious fruit.
On my most recent trip to the market, the peaches caught my eye. They were huge and packed full of flavour. So I brought a large bag and decided to combine them with some French Côte de Provence Rosé. This desert makes a glorious summer time jelly.
- 650ml rosé (I would recommend Côtes de Provence or Coteaux d’Aix)
- 3 peaches
- 400g peach purée
- 1 lime
- 8g agar-agar
- 1 tbs agave nectar
- 300ml water
Prepare the peaches by removing their skins and slicing into small slices. To remove the skins, slice a cross into the bottom of the peaches, and place them into boiling water for 1 minute. Remove and place them into a bowl of ice-cold water. It should then be easy to peel off the skin.
In a large saucepan mix together the peach puree, agave nectar, water, juice and zest of half a lime. Sprinkle in the agar-agar and leave to soak for 5 minutes. In another large saucepan heat the rosé and the sliced peaches, simmer on a medium heat for 2-3 minutes.
Once the agar-agar has soaked for 5 minutes, place the saucepan on a high heat and bring to the boil. Boil the mixture for 5 minutes whilst stirring. Mix the agar-agar mixture with the heated rosé and peaches. Pour into your mould and wait for it to set. Agar-agar will set at room temperature after about an hour. It is advisable though to put the jellies in the fridge to keep them fresh.
Serve straight from the fridge with the zest of half a lime.
Enjoy on a beautiful summer night.