2 c. white sugar
1 c. water
3 .25 oz. envelopes unflavoured gelatin
1 Tbsp. Cranberry-Pear White Balsamic
1 dash red food colouring
1 c. icing sugar
1/3 c. Cranberry-Pear White Balsamic for reducing, if desired
Line a 9 inch cake pan with enough aluminum foil to have it hanging over the sides; spray with cooking spray and set aside.
Stir sugar, water, and gelatin together in a large pot; bring to a boil, reduce heat to medium and cook at a simmer, stirring constantly for 20 minutes. Stir Cranberry-Pear White Balsamic and food coloring into the mixture in the pot; pour directly into the prepared cake pan. Cover pan with plastic wrap and refrigerate for 8 hours or overnight.
Lightly dust a cutting board with icing sugar. Invert cake pan onto the cutting board. Gently peel aluminum foil from the surface if the gelatin. Cut gelatin into squares. Spread icing sugar into a wide shallow dish. Roll squares in sugar to coat.
To make a balsamic reduction, pour 1/3 c. Cranberry-Pear White Balsamic into a saucepan. Bring to a rapid boil for 3-5 minutes, or until the vinegar begins to thicken and coat a spoon. Allow to cool (it will thicken even more as it cools). Drizzle over Turkish Delight squares.
Chef's Note: To make a more strongly flavoured Turkish Delight, substitute up to 1/4 - 1/3 c. of a flavoured balsamic in place of an equal portion of water.
Chef's Tip: Serve with roasted nuts on top (as shown here). And you can even use any flavoured balsamic you wish to flavour this gelatin--or ANY jell-o dish for that matter! Yummy!