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{August 26, 2008}   Peach Melba-ish Gelatin (alcoholic)
Yes, if you noticed it looks sort of lumpy it is... I forgot about it and let it set up too much before adding the fruit.

Yes, if you noticed it looks sort of lumpy it is... I forgot about it and let it set up too much before adding the fruit.

see, it is set and will slice up... it just looks sad because it overset, before I proceeded... so pay attention.

see, it is set and will slice up... it just looks sad because it overset, before I proceeded... so pay attention.

 

 

 

 

 

 

 

 

 

So this was for Joelen’s White Wine Picnic Challenge, except I really slacked off getting things posted so this is sort of an unoffical entry but I sent it to her for inclusion in the wrap up. And I did for the record make it before the deadline (on Sat though), I just am slow wrapping the end of last week’s recipes. I took a lot of pictures and had a lot of recipes to type up so I probably would have fallen a bit behind even if the 2 yo hadn’t gotten sick… but I’m now on top of it and here’s the belated beauty.

So I’m a dessert person and jello seemed something that would travel easy (see I’m not a picnic-er so I didn’t really know what’d be good on a picnic–thus I was at a bit of a loss this go around) so I deemed this picnic worthy… You might not, or you might want to make it more like cubes/jigglers by doubling the gelatin–which could only serve to make it more picnic friendly, right? (not to mention it’d up the protein, and a higher protein dessert must be a healthier one, no?!?) Now granted this will not taste exactly lke Peach Melba, but if you are fond of PM you will absolutely taste the nod and if you fear you or your spouse may need a little hair of the dog to repair the previous night’s damage (drink water people)…then all the better. So go get to making it!

Soaking the berries (before obsessiveness took over)...

Soaking the berries (before obsessiveness took over)...

Peach Melba-ish Gelatin
1 bottle sparkling peach wine, seperated
2 pouches unflavored gelatine (4 if you want little finger cubes)
1/2 c sugar (flexible, you might use less to taste based on your wine)
1 pkg raspberries
1/4 c creme de cassis

Chill half the wine and use to blossom the gelatin. Heat the other half to boiling (I did in microwave because I’m impatient, took about 2.5 min on HIGH) with 1/2 c sugar. Mix the two together and chill to partially set (I seperated into two smaller batches so it’d cool faster, ). Meanwhile, soak the raspberries in the liqueur–I tilted this regularly this way and that trying to make sure they looked like they were all getting attention without roughing up the berries (and finally in a moment of complete and utter obsessiveness, stood the berries up and poured the liqueur into each of their little hollows)… Stir the drained berries (reserve the cassis for drinks or other later use in the fridge) into the partially set gelatin. And leave to finish setting up.

***Someone already asked me–before I could even post this–how alcoholic this is, and I dunno… but there’s a 750 ml of 6.5 proof wine and the berries are soaked in 1/4 c of 15% creme de cassis and when drained there was a 1/4 c (combo of raspberry juice and cassis), if you want to set about figuring it out… But I say this’d probably be best for a “walk to” picnic rather than a “drive to” one, just to keep it on the safe side… nonetheless, if you consume enough of this to feel tipsy then perhaps you should rather be looking at your dessert consumption a little more.

*** Another question, this time regarding soaking… yes you can soak the berries longer, overnight if you’d like… the longer they soak the more of the cassis flavor they will pick up… I had a really delicate peach wine and didn’t want to overpower it, but if you have a nice strong fruity one or just want the berries more dominant then go for it!! It’ll hurt nothing and will be tasty, under different circumstances I would have myself…

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