Prosecco Jelly with Nectarines, Blueberries, and Candied Orange Peel

Ingredients

• 6 ounces blueberries fresh
• 2 tablespoons gelatin powder unflavored
• 0.3 cup orange liqueur 
• 3  nectarines pitted halved cut into 1/2-inch-thick slices
• 2 large cranberry-orange relish 
• 1 pinch salt 
• 1.5 tablespoons sugar 
• 2.8 cups water divided

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• peeler

Directions

1. Pour Prosecco into large bowl.
2. Pour 3/4 cup cold water into small saucepan; sprinkle gelatin over and let stand until gelatin softens, about 5 minutes.
3. Add sugar to gelatin mixture and stir over medium-low heat just until sugar and gelatin dissolve, about 5 minutes (do not boil).
4. Whisk gelatin mixture into Prosecco (mixture will foam; let stand to settle). Cover and refrigerate at least 3 hours. (Can be made 2 days ahead. Keep refrigerated.)
5. Using vegetable peeler and working from top of orange toward bottom, remove peel (orange part only) from oranges in long strips.
6. Cut orange peel lengthwise into 1/8-inch-wide strips.
7. Bring 2 cups water to boil in small saucepan.
8. Add pinch of salt and orange peel; reduce heat to medium and simmer 15 minutes.
9. Drain. Return peel to same pan.
10. Add remaining 3/4 cup water, sugar, and Grand Marnier. Bring to boil; reduce heat to medium and simmer until thick syrup forms and mixture is reduced to 1/2 cup, about 20 minutes. Cool peel completely in syrup. (Can be made 2 days ahead. Cover and keep refrigerated. Bring to room temperature before continuing.)
11. Toss all ingredients in large bowl to blend.
12. Let stand until sugar dissolves, about 5 minutes.
13. Using spoon, scoop Prosecco jelly into bite-size pieces. Divide among 8 serving bowls or goblets. Spoon fruit over jelly. Scatter 1 teaspoon candied orange peel over each serving.