Carolyn Flournoy, Shreveport, Louisiana
Recipe by Southern Living November 2000

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Yield:
8 to 10 servings
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Ingredients

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Directions

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  • Drain grapefruit and cherries, reserving juices.

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  • Bring reserved juices and sherry to a boil in a medium saucepan. Remove from heat; add gelatin, and stir 2 minutes or until gelatin dissolves.

  • Chill 30 minutes or until consistency of unbeaten egg white; stir in grapefruit, cherries, and pecans. Pour into a 6 1/2-cup mold. Cover and chill 8 hours or until firm. Unmold onto a serving dish.

  • *1 1/2 grapefruits, sectioned, and 1 1/3 cups fresh grapefruit juice (about 3 grapefruits) may be substituted.

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