Prep 15 mins
Cook 2 mins
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.
- 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
- 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.
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.