Dessert Wine Gelees with Citrus Fruit

Dessert Wine Gelees with Citrus Fruit


These sangria-inspired gelees, infused with sweet wines and subtly undercut with citrus flavors, are for sophisticated palates.

Ingredients

Makes about 4 1/2 dozen



5 tablespoons cold water

3 packages unflavored gelatin , about 3 tablespoons total

1/2 cup sugar

1/2 cup water

1 cup orange muscat dessert wine

1 1/4 cups Sauternes or similar sweet wine

1 each grapefruit, blood orange, navel orange, tangerine, and Meyer lemon, or another combination

Directions

1.Combine 5 tablespoons cold water and gelatin in a bowl. Let stand 5 minutes.

2.Combine sugar, 1/2 cup water, and wines in a saucepan over medium heat. Simmer until sugar has dissolved. Add gelatin mixture, and whisk until melted. Cook 1 minute. Remove from heat, and pour through a fine sieve into a 9-by-13-inch glass baking dish. Let cool completely.

3.Cut peel and pith from citrus. Cut each segment from membranes, then cut horizontally into 1/8- to 1/4-inch-thick slices (you will need 1 cup). Arrange in a single layer over gelatin mixture. Refrigerate, uncovered, overnight.

4.To unmold, run a knife around edge of dish. Using an offset spatula, gently coax gelatin from sides. Invert and turn out onto a cutting board. Trim edges, and cut into 1 1/4-inch squares. Serve immediately, or refrigerate, uncovered, up to 1 day.

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Read more at Marthastewartweddings.com: Dessert Wine Gelees with Citrus Fruit

Next project: limoncello

Ingredients

• 10 lemons
• 1 (750-ml) bottle vodka
• 3 1/2 cups water
• 2 1/2 cups sugar

Directions

Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.