Pineapple Gelee with kirsch and white wine
For a nonalcoholic version, substitute equal amounts of mild juice, such as apple, for the alcohol. If you're using fresh pineapple juice, you must boil it before combining it with the gelatin. Otherwise it will not set.
Martha Stewart Living, January 2007
- Vegetable-oil cooking spray
- 4 cups fresh pineapple juice (from a 4 1/2-pound pineapple), substitute 3 cups canned pineapple juice
- 1 cup kirsch (cherry brandy)
- 1 1/2 cups sugar
- 7 tablespoons unflavored gelatin
- 3 cups white or sparkling wine
- 3 tablespoons fresh lime juice, strained
- Coat an 8-cup gelatin mold with cooking spray; set aside. If using fresh pineapple juice, bring it to a boil in a medium saucepan; gently boil 5 minutes, skimming foam from top. Pour through a fine sieve into a large measuring cup (you should have about 3 cups juice). Return to saucepan (if using canned pineapple juice, pour it into pan).
- Add kirsch and sugar to pan with pineapple juice; whisk. Sprinkle with gelatin, and let stand 1 minute.
- Cook over medium-low heat, stirring until sugar and gelatin have dissolved, about 2 minutes. Pour through fine sieve into a large bowl. Stir in wine and lime juice. Pour into prepared mold. Refrigerate overnight (up to 3 days).
- To unmold, dip mold into hot water for 5 to 8 seconds. Invert gelatin onto a platter or cake stand.
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