I really like this dessert. It’s easy to make, with many kinds of fruits, alone or in combination. You can also use any number of vessels, from square pans to ramekins to glasses of different sizes. The liquid can be varied as well, from apple or white grape juice to herbal teas to wine. It’s also fairly low sugar as well.

Some fruits in their raw form contain an enzyme that destroys protein molecules, preventing the gelatin from setting. These are: mango, pineapple, papaya, kiwi, figs, honeydew, melon, and fresh ginger. Always use cooked or canned versions of these. If using citrus, you need to double the amount of gelatin. I haven’t made this with agar agar yet, but when I do, I’ll post the results.

2 c liquid, divided–see headnote
2 T unflavored gelatin (2 – 1/4 oz packages)
1/2 c sugar, or more if the liquid is somewhat bitter, sharp, or tannic
4 c or so fruit, pitted peeled if necessary; chopped up if large or to your preference

1. Sprinkle gelatin over 1/2 c of the liquid of choice (I have been using a sweet white wine, not a dessert wine, but a sipping and food wine). Let soften for about 5 minutes.

2. Combine 1/2 c more of the liquid with the sugar and heat to dissolve the sugar. You shouldn’t have to bring it to the boil. Remove from heat and add the gelatin. Stir until dissolved. You may need to put back on the heat, on low, until dissolved. (Boiling, too, inhibits gelling.) Stir in the remaining 1 c of liquid.

3. Put the fruit into your chosen container(s). Pour liquid over all. The fruit should be mostly submerged. Refrigerate until firm, about 3 hours.

4. For a flourish, you can unmold the vessels by dipping their bottom into hot water for a few seconds. Invert onto a serving dish. Otherwise, cut or slice sections and serve from the vessel, or if using ramekins or glasses, serve them as is.