Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
2 envelopes unflavored gelatin
1 1/2 cups Riesling, divided
1 1/2 cups white grape juice
1/4 cup sugar
1 1/2 cups orange sections
1 cup seedless green grapes, halved
3/4 cup fresh raspberries
How to Make It
Sprinkle gelatin over 1/2 cup wine, and let stand 5 minutes.
Combine 1 cup wine, juice, and sugar in a medium saucepan; bring to a boil over medium-high heat. Remove from heat; add gelatin mixture, stirring until the gelatin dissolves. Place pan in a large ice-filled bowl; let stand 20 minutes or until thick but not set, stirring occasionally. Whisk the gelatin mixture to form small bubbles; fold in orange sections, grapes, and raspberries. Spoon gelatin mixture into a 5-cup decorative mold coated with cooking spray. Cover and chill at least 4 hours. Place a plate upside down on top of mold; invert mold onto plate.
Refreshing fresh fruits so colorfully presented in a glossy gelatin mold. Little sugar is used so the natural flavors can shine through. I used a cake bundt pan as recommended but next time will make the given recipe + half of another to fill the mold even fuller for a showier presentation. May try peaches, strawberries, blueberries too. A beautiful color delicious addition to a special event meal.