Fruit with Wine Jelly

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            FOOD FUNNY
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Thanks to Harriet St. Amant for sharing this trade secret:

Bakers trade bread recipes on a knead to know basis.

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            TODAY'S RECIPE
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You can make this attractive and healthy dessert with fresh, canned,
or frozen fruit depending on the time of year.

Fruit with Wine Jelly (Weingelee)

2 envelopes (2 Tbs, 30 ml) unflavored gelatin
1 1/2 cups (375 ml) warm water
2 cups (500 ml) dry white wine
1/2 cup (125 ml) sugar
2 Tbs (30 ml) lemon juice
2 cups (500 ml) assorted fresh, canned, or frozen fruits
such as peaches, apricots, bananas, cherries, strawberries,
grapes, or mangos, cut into bite-size pieces if necessary
Whipped cream for garnish (optional)

Dissolve the gelatin in the warm water in a small bowl. In a
separate bowl combine the wine, sugar, and lemon juice and stir
until the sugar is dissolved. Stir the gelatin mixture into the
wine mixture. Pour about a 1/4-inch (5 mm) layer of the mixture
into a 5-cup (1.25 L) mold and refrigerate until set. (Keep the
remaining gelatin mixture at room temperature to prevent it from
setting.) Add a layer of fruit in an attractive pattern and add
enough gelatin to barely cover. Refrigerate and repeat 3 or 4 times
until the mold is almost full and refrigerate until completely set,
at least 4 hours. To serve, dip the mold in warm water, run the
blade of a knife around the edge, and invert onto a serving platter.
Garnish with whipped cream if desired. Serves 4 to 6.
Received on Fri Sep 16 06:11:55 2005