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  Added: Apr 07, 2006  •  Visited (513)  •  Print version Print this recipe (29)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Wine Jelly With Fruit
(Weingelee)
What You Need:
  • 2 envelopes unflavored gelatin
  • cups water
  • 2 cups dry white wine
  • 2 tablespoons fresh lemon juice
  • ½ cup sugar
  • 2 cups assorted fresh, canned or thoroughly defrosted frozen fruit such as peach halves or slices; pitted apricots or apricot halves; pear halves; pitted cherries, whole strawberries or strawberry halves; whole grapes or grape halves; pineapple wedges, banana slices or orange sections.

  • How To Cook:
    1. In a small heatproof bowl, sprinkle the gelatin over 1 cup of the water. When the gelatin has softened for 2 or 3 minutes, set the bowl in a skillet of simmering water and cook over low heat, stirring constantly, until the gelatin dissolves. Remove the skillet from the heat, but leave the bowl of gelatin in the water. In a large bowl combine the wine, the remaining ½ cup of water, the lemon juice and sugar, and stir until the sugar dissolves.

    2. Thoroughly stir in the warm gelatin. Pour a ¼-inch layer of the mixture into a 5-cup mold, pack the mold into a bowl half filled with crushed ice or coarsely crushed ice cubes and refrigerate until firm. (Keep the remaining gelatin at room temperature so that it remains liquid and ready to use.)

    3. Drain the fruit and spread the pieces between paper towels to dry them. Arrange a layer of various kinds of fruit on the surface of the set gelatin. Gradually pour over it enough liquid gelatin to reach almost but not quite to the top of the fruit. Chill again until set, then pour in enough gelatin to cover the fruit by ¼ inch. Chill. Repeat this process 4 or 5 more times, filling the mold with alternating layers of fruit and gelatin and refrigerating the mold after each step.

    4. Finally add enough gelatin to come to within ¼ inch of the top. Refrigerate for at least 6 hours, or until firm. (Any remaining gelatin may be chilled in a flat pan at the same time and used chopped or cut into decorative shapes as a garnishfor the Weingelee.)

    5. To unmold and serve, run a knife around the sides of the mold and dip the bottom in hot water for a few seconds. Wipe the mold dry, place a serving plate upside down over it, and, grasping plate and mold together, turn them over. Rap them on a table and the jelly should slide out easily. Chill until ready to serve. If you like, you may accompany Weingelee with whipped cream.
     
    To serve 4 to 6
     This recipe is also available in:
    Cuisine » Europe » Germany
    Main Ingredient » Condiments » Wine
    Main Ingredient » Fruits » Pear
    Main Ingredient » Condiments » Gelatin
    Dish » Desserts

     





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