Cranberry Pear White Balsamic Gelee with Fruit

2 c. Cranberry Pear White Balsamic plus 1/4 c. reserved
2 Tbsp. unflavored gelatin
1 c. fresh fruit or small berries (such bananas, blueberries, lychee, strawberries, raspberries, oranges, kiwi, etc.), cut up
1 tsp. Blood Orange Olive Oil for greasing the molds


Using the Blood Orange Olive Oil, grease one large 2 quart, heat resistant casserole/bowl/mold or up to six smaller 6 oz. ramekins, bowls or molds. Arrange the cut up fruit in the mold/s. In a small bowl, sprinkle the gelatin over 1/4 cup of Cranberry Pear Balsamic and allow to sit undisturbed. In a two quart sauce pan over medium heat, bring the remaining Cranberry Pear Balsamic to a simmer. Remove from heat and add the bloomed gelatin. Stir constantly until no granules or sign of gelatin can be seen, and the mixture is completely clear. Pour the warm mixture in to the prepared molds and refrigerate for at least 4 hours or until set.

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