Cranberry-Pear Balsamic Gelée with Fruit

July 07, 2019

INGREDIENTS

• 2 cups Cranberry-Pear White Balsamic + ¼ cup reserved
• 2 Tbs. unflavored gelatin
• 1 cup small berries and/or cubed fruit such as bananas, lychee, oranges, kiwi
• 1 teaspoon Blood Orange Fused Olive Oil for greasing the molds

DIRECTIONS

Using the Blood Orange Fused Olive Oil, grease one large 2-quart, heat-resistant casserole/bowl/mold or up to six smaller 6-oz. ramekins. Arrange the fruit in the mold/s. In a small bowl, sprinkle the gelatin over ¼ cup of Cranberry-Pear White Balsamic and allow to sit undisturbed. In a 2-quart sauce pan over medium heat, bring the remaining balsamic to a simmer. Remove from heat and add the bloomed gelatin. Stir constantly until no granules or sign of gelatin can be seen and the mixture is completely clear. Pour the warm mixture in to the prepared molds and refrigerate for at least 4 hours or until set.

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