This is a wonderful idea to zest up your summer with a cool summer wine dessert.

New York Daily News.Com

It’s a fruit cup made with jellied wine called, “Broken Jellied Wine with Summer Fruit.”  It was created by Chef Deborah Madison, author of “Seasonal Fruit Desserts: From Orchard, Farm, and Market.”

What is jellied wine?  You are literally making wine based gelatin, with lots of other lovely ingredients of course.  You then slice the gelatin into slivers and mix it with your favorite summer fruits.

It’s a light, refreshing, wine dessert that is easy to make.  The jellied wine can also bring a little sparkle and pizzazz to your summer desserts because when you slice the jellied wine into slivers or cubes, it looks like its sparkling in the glass.

The suggested wines to use for this wine dessert are Marsala, Sherry, Riesling or even Champagne.  Search for your favorite wines here.

The Ingredients for Chef Deborah Madison, Broken Jellied Wine with Summer Fruit are:

1/4 ounce envelope unflavored gelatin
1/3 cup organic sugar
1/2 cup wine or water
1 1/2 cups sweet and/or sparkling wine
2 tablespoons fresh lemon juice
1 to 1 1/2 cups fruit, cut or sliced into small pieces and lightly sugared

The following directions come from the New York Daily News.Com.

1. Sprinkle the gelatin over ¼ cup cold water and set it aside to soften. Combine the sugar with the ½ cup wine in a saucepan. Bring to a boil, then lower the heat and simmer, stirring occasionally, until the sugar is dissolved. Remove from the heat and stir in the softened gelatin. Stir until it’s thoroughly dissolved, then pour it into the rest of the wine along with the lemon juice. Mix well, then pour into a bowl or a compote dish and refrigerate until set.

2. Wine seems to take longer to set than cream or fruit juices, so plan on at least 6 hours, or even overnight for a firm set. Chop the jelly into cubes, then serve it in the compote or in wine or Champagne glasses interspersed with fruit.

Read more: http://www.nydailynews.com/

Cheers!

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