Peach Melba Jellies w/Pistachio Macaroons

FROM GOURMET TRAVELLER (gourmettraveller.com.au)
(serves 8)
330ml rosé wine
300g caster sugar
Zested rind & juice of 1 lemon & 1 orange
4 ripe peaches
4 leaves of gelatine (titanium strength), softened in cold water
240g raspberries (about 2 punnets)
TO SERVE: slivered pistachios
PISTACHIO MACAROONS:
120g pistachios, ground
110g caster sugar
2 eggwhites
FOR DUSTING: icing sugar
VANILLA CREME FRAICHE:
300g crème fraîche
60g pure icing sugar
1 vanilla bean, scraped seeds only
1 orange, finely grated rind only
Directions:
1. Combine wine, sugar, rinds & juices in a saucepan with 400ml water.
2. Stir over medium heat until sugar dissolves, add peaches, cover closely with baking paper and weight with a plate.
3. Bring to a simmer, cook until peaches are just tender (5-6 min), remove from heat and stand in syrup for 20min.
4. Remove peaches with a slotted spoon &, when cool enough to handle, peel, cut into wedges & set aside.
5. Strain 800ml poaching syrup into a large measuring jug (there may be a little left over).
6. Transfer 100ml from jug to a clean saucepan & bring to a simmer over medium heat. Squeeze excess water from gelatine, add to syrup, stir to dissolve.
7. Add to syrup in jug, stir to combine & refrigerate until starting to set (45 min-1hr). Remove from refrigerator, set aside.
8. Preheat oven to 150C.
9. Divide peaches among eight 1½ cup-capacity serving glasses or bowls, layering with half the raspberries as you go.
10. Divide jelly mixture among glasses, ensuring fruit is completely covered. Refrigerate until just set (40-50min)
FOR PISTACHIO MACAROONS:.
11. Combine ground pistachios & 3/4 of sugar in a bowl & mix well.
12. Whisk eggwhites in an electric mixer until soft peaks form, gradually add remaining sugar & whisk to firm peaks.
11. Fold in pistachio mixture & transfer to a piping bag (without nozzle). Pipe 4cm rounds on a baking paper-lined oven tray and stand for 2 hours, then bake until crisp but not coloured (10-15min). Cool on tray, dust with icing sugar, set aside.
FOR VANILLA CREME FRAICHE:
12. whisk together ingredients until smooth, refrigerate until required.
TO SERVE:
13. Serve trifles with vanilla crème fraîche, pistachios & remaining raspberries, & pistachio macaroons to the side.

http://gourmettraveller.com.au/peach_melba_jellies_with_pistachio_macaroons.htm