Pineapple Gelee With Kirsch And White Wine Food

CRANBERRY-ORANGE GELATIN

Steps:

• In a small saucepan, sprinkle gelatin over 1 cup cranberry juice. Set aside to soften, 5 minutes. Place over low heat until gelatin has dissolved, 4 to 5 minutes. Add sugar; stir gently until dissolved (rub mixture between your fingers to make sure it's smooth), 2 to 3 minutes. Remove from heat.
• Transfer gelatin mixture to a medium bowl; stir in orange juice and remaining 2 cups cranberry juice. Skim any foam from surface, and refrigerate until just thick enough to hold a line drawn by your finger, 30 to 40 minutes.
• Arrange orange segments in the bottom of a 1 1/2- to 2-quart gelatin mold or Bundt pan; pour gelatin mixture over oranges. Refrigerate until firm, at least 2 hours.
• To unmold, dip bottom of mold briefly in hot water, invert onto a plate, and shake firmly to release.

PINEAPPLE WHITE WINE COCKTAIL

Steps:

• Pour white wine, lemon-lime beverage, pineapple juice, and pineapple chunks in a glass. Stir to combine.

DESSERT WINE GELEES WITH CITRUS FRUIT

Steps:

• Combine 5 tablespoons cold water and gelatin in a bowl. Let stand 5 minutes.
• Combine sugar, 1/2 cup water, and wines in a saucepan over medium heat. Simmer until sugar has dissolved. Add gelatin mixture, and whisk until melted. Cook 1 minute. Remove from heat, and pour through a fine sieve into a 9-by-13-inch glass baking dish. Let cool completely.
• Cut peel and pith from citrus. Cut each segment from membranes, then cut horizontally into 1/8- to 1/4-inch-thick slices (you will need 1 cup). Arrange in a single layer over gelatin mixture. Refrigerate, uncovered, overnight.
• To unmold, run a knife around edge of dish. Using an offset spatula, gently coax gelatin from sides. Invert and turn out onto a cutting board. Trim edges, and cut into 1 1/4-inch squares. Serve immediately, or refrigerate, uncovered, up to 1 day.

PINEAPPLE WITH KIRSCH SYRUP

Steps:

• In small saucepan, bring sugar, kirsch and 2 tbsp water to boil over medium-high heat, swirling to dissolve sugar.
• Let cool. (You may make-ahead and refrigerate in airtight container for up to 2 days.).
• Cut pineapple into bite-size pieces and place in large glass bowl. (Make-ahead: Cover and refrigerate for up to 24 hours; drain.)
• Add half of the syrup and toss.
• Divide among dessert dishes; pass remaining syrup.

PINEAPPLE GELEE WITH KIRSCH AND WHITE WINE

Steps:

• Coat an 8-cup gelatin mold with cooking spray; set aside. If using fresh pineapple juice, bring it to a boil in a medium saucepan; gently boil 5 minutes, skimming foam from top. Pour through a fine sieve into a large measuring cup (you should have about 3 cups juice). Return to saucepan (if using canned pineapple juice, pour it into pan).
• Add kirsch and sugar to pan with pineapple juice; whisk. Sprinkle with gelatin, and let stand 1 minute.
• Cook over medium-low heat, stirring until sugar and gelatin have dissolved, about 2 minutes. Pour through fine sieve into a large bowl. Stir in wine and lime juice. Pour into prepared mold. Refrigerate overnight (up to 3 days).
• To unmold, dip mold into hot water for 5 to 8 seconds. Invert gelatin onto a platter or cake stand.