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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From THE SALAD BOOK by Michele Evans, this recipe would be spectacular if used as part of brunch, salad course or dessert. It will make a 3 1/2 cup mold as written, but can be halved or divided into smaller mold forms. (Time does not include refrigeration time) Ingredients:
1 cup white wine (a riesling will be my choice) |
1 tablespoon unflavored gelatin (unflavored, powdered) |
1 cup water |
1 tablespoon lemon juice |
1/4 cup sugar |
1/2 cup strawberry (sliced) |
1/2 cup peach (sliced) |
1/2 cup cherries (pitted) |
Directions:
1. Put 1/2 cup water into a sml saucepan, add gelatin & allow to soak for a few minutes.
2. Place saucepan over a low heat & stir till the gelatin dissolves. Stir in the lemon juice & sugar.
3. Continue stirring till the sugar dissolves & remove the pan from the heat.
4. Add the remaining 1/2 cup of water & the wine. Refrigerate till the mixture develops a syrup consistency.
5. Add fruits, mix gently & spoon the jelly into a 1 qt mold or smaller molds of choice.
6. Refrigerate & chill thoroughly till well-set. Unmold & serve.
7. SERVING SUGGESTIONS: For brunch, serve w/scones, bagels or English muffins. As a salad course, serve atop greens & use a poppy seed or other complimentary dressing. As a dessert, serve w/cheese & crackers - or - baguette slices topped w/cheese of choice & the jelly as a dessert bruschetta. A sml dish of choc mints would make a nice combo w/either choice.
8. NOTE: IMO, the fruits used are suggestions & others can be subbed. I will prob use a combo of green & red grapes in place of the cherries. Kiwi segments could also be used.
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