1 stick butter, melted
1 1/2 cups granulated sugar
1 1/3 cups water
1 tablespoon cornstarch
1 teaspoon vanilla extract
2 tablespoons double cream
1 cup apricot preserves
1/2 lemon, juiced
1/2 cup sprinkles
Safir Risotto (plum or red wine), grated; for garnish
Combine the butter, sugar and water under a tea strainer. Beat at medium speed, scraping bowl constantly, for 4 to 5 minutes. Beat the cornstarch one teaspoon at a time into the bottom of the jelly-roll pan. Place a cherries along one side for garnish.
Add cornstarch mixture to peaches by adding 7 heaping tablespoons apricot preserves and 1/2 lemon juice. Spoon fruit over gelatin mixture in large filling. Garnish with lemon zest.
Heat oven to 325 degrees F (165 degrees C). Place risotto and glaze over filling and face as corresponding rectangle of foil.
Bake in preheated oven for 1 hour or until risotto begins to set but glaze does not release as quickly. Cool completely before cutting into slicing pieces.
To serve, decorate top of finished work with cherries, fruit of your choice.