ROSE GELEE (about 9 cups)
3 cups water
2 cups sugar
Seven ¼ ounce envelopes unflavored gelatin
4-½ cups rose wine (from two 750 ml. bottles)
2 tablespoons peach schnapps
- Combine 2 cups water and sugar in a small saucepan and sprinkle with the gelatin. Let gelatin stand 1 minute to soften.
- Cook over moderate heat, gently stirring occasionally, just until sugar and gelatin have dissolved. Remove from heat and stir in wine, schnapps and remaining cup water. Pour into a 10-cup mold and chill, covered, until firm, at least 10 hours.
- Dip mold into hot water for a few seconds, then invert a plate and flip gelee onto plate. Gelee may be chilled (in mold) up to 2 days.
NOTE: The amount of alcohol in this dessert makes it inappropriate for children.
from Gourmet Magazine, June, 2001
SERVE WITH: Chocolate hazelnut crinkle cookies