Prosecco Jelly with Nectarines, Blueberries, and Candied Orange Peel - cold water

Method

• Pour Prosecco into large bowl.
• Pour 3/4 cup cold water into small saucepan; sprinkle gelatin over and let stand until gelatin softens, about 5 minutes.
• Add sugar to gelatin mixture and stir over medium-low heat just until sugar and gelatin dissolve, about 5 minutes (do not boil).
• 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.)
• Using vegetable peeler and working from top of orange toward bottom, remove peel (orange part only) from oranges in long strips.
• Cut orange peel lengthwise into 1/8-inch-wide strips.
• Bring 2 cups water to boil in small saucepan.
• Add pinch of salt and orange peel; reduce heat to medium and simmer 15 minutes.
• Drain.
• Return peel to same pan.
• 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.)
• Toss all ingredients in large bowl to blend.
• Let stand until sugar dissolves, about 5 minutes.
• 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.