Recipe by Debbwl
Gelatin squares are not just for children anymore! These mild flavored sweet wine gelatin squares with their light golden color make a nice grownup dessert when pair with fresh fruit. The cook time does not include time to bring wine to room tempture or chill time.
Top Review by duonyte
This is so much nicer than using Jello! You can, of course, use other wines and I had a little pink zinfandel left from making quince compote, so I used that. I sprinkled the gelatin right over the cold wine straight from the fridge and let it stand for 15 minutes or so - it will soften quite nicely, as well as come to room temperature. Instead of pouring it into a flat dish and then cubing it - which would make a very nice presentation - I opted for ease of serving at home. I placed fresh fruit in small dessert dishes and poured the gelatin over it. I should have used a little more liquid, as a softer gelatin works better when it's served this way. The recipe as written is perfect for making nice cubes. The wine makes such a nice tasting light dessert.
- 1⁄2 ounce unflavored gelatin, 2 envelopes
- 1 1⁄2 cups sweet white wine (Moscato)
- 1⁄2 cup water, boiling
- 2 -3 tablespoons honey
- 2 peaches, pitted and sliced
- 2 kiwi fruits, sliced
- 1 cup strawberry, quartered
- 6 ounces blackberries
Directions See How It's Made
- Pour wine in bowl and bring to room temperature.
- Sprinkle gelatin over wine and let stand 1-2 minutes.
- Add 1/2 cup boiling water and stir until gelatin deissolves, between 1-5 minutes (my house was warm and the water really hot so it only took me a minute).
- Stir in honey. Pour into a 9x9 pyrex pan.
- Refrigerate until firm, about 4 hours.
- To serve cut into 1-inch squares; arrange fruit and wine squares in dessert cups.