What’s that? You didn’t finish that bottle of Rose with dinner last night, and tonight’s dinner calls for a white wine?
No worries. If you have about half-a-bottle left, you have enough wine to make this fun and refreshing dessert – a Rose jelly, mixed with fresh fruit.
This recipe makes four servings, but keep one thing in mind: The jelly itself will need about four hours of chilling time. That means the dessert you prepare tonight may not be ready to enjoy until tomorrow.
* 1/4 cup red grape juice
* 3 tablespoons plus 2 teaspoons sugar, divided
* 1 1/2 cups Rose wine, divided
* One 1/4-oz. envelope unflavored gelatin
* 2 ripe nectarines, sliced
* 1 cup blueberries
1. In a medium saucepan, mix together grape juice, 3 tablespoons sugar, and 2 tablespoons wine. Sprinkle the gelatin over the surface and let stand for 5 minutes.
2. Heat the mixture over medium-low heat, stirring gently, until the sugar and gelatin are dissolved. (Note: Do not allow the mixture to boil.)
3. Mix in the remaining wine, then pour the mixture into a shallow glass or nonreactive container to chill for at least 4 hours, or until jelled. (Note: It will not be a stiff jelly, but it will be spoonable.)
4. When ready to serve, toss nectarine slices and blueberries with the remaining sugar. Cut the gelatin into 1/2-inch squares. Layer the fruit and jelly into goblets.