Also from the Donna Hay supplement from the June issue of Livingetc.
750ml rose champagne or sparkling wine
2 1/2 teaspoons gelatine powder
110g caster sugar
3 white peaches, sliced
Place 2 tablespoons (probably closer to the equivalent of 3 American tablespoons) of the champagne in a bowl, sprinkle over the gelatine and stir well to combine. Place the remaining champagne and sugar in a saucepan over medium heat and stir until dissolved. Bring to the boil and cook for one minute. Remove from the heat, add the gelatine mixture and stir until dissolved.
The recipe says to place the peaches in a 1.25L jar and pour over the mixture, but whatever dish you usually use for jello would be fine, no doubt. Refrigerate for 2 hours or until set. Serves 6.