A refreshing and attractive dessert adapted from a Scandinavian recipe, Wine and Fruit Jellies may be served with Creme a la Vanille – or pipe a circle of whipped cream around the edge of each jelly just before serving.
1 large orange, peeled, white pith removed, seeded and cut into
4 small canned pineapple rings, drained
4 small nectarines, blanched, skinned, stoned and thinly sliced
12 black grapes, halved and seeded
16 fl. oz. sweet white wine
5 fl. oz. sherry
1 oz. gelatine, dissolved in
4 tablespoons hot water
1 tablespoon sugar
Place one orange slice in the bottom of each of 4 individual round bowls or moulds. Place a pineapple slice on top of each orange slice. Arrange one sliced nectarine and 6 grape halves over the pineapple slice in each bowl or mould and set aside.
In a medium-sized mixing bowl, com-bine the wine, sherry, gelatine and sugar, stirring until the sugar has dissolved.
Pour equal amounts of the wine mix-ture into each bowl or mould. The wine mixture should cover the fruit completely.
Chill the bowls or moulds in the refrigerator for 1 hour or until the jellies have set completely.
To serve, remove the bowls or moulds from the refrigerator and dip the bottoms in hot water for 30 seconds. Run a sharp- edged knife around the edge of each bowl or mould to loosen the sides. Hold a small, individual flat serving plate over each bowl or mould and reverse them, giving a sharp shake. The jellies should slide out easily.
Either serve the dessert immediately or set aside in the refrigerator until required.