Food & Cooking Recipes Dessert & Treats Recipes Pineapple Gelee with Kirsch and White Wine Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 This gelatin dessert has a unique and delicate flavor. Ingredients Vegetable-oil cooking spray 4 cups fresh pineapple juice (from a 4 ½-pound pineapple), substitute 3 cups canned pineapple juice 1 cup kirsch (cherry brandy) 1 ½ cups sugar 7 tablespoons unflavored gelatin 3 cups white or sparkling wine 3 tablespoons fresh lime juice, strained Directions 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. Cook's Notes 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. Rate it Print