Pineapple Gelee With Kirsch And White Wine Recipes

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PINEAPPLE GELéE



Pineapple Gelée image

The Pineapple Gelée recipe out of our category Tropical Fruit! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 20m

Yield 4

Number Of Ingredients 6

5 white Gelatin sheet
600 milliliters Pineapple juice
1 Tbsp lemon juice
3 centiliters Coconut liqueur
2 centiliters dark Rum
20 grams sugar

Steps:

  • Soak the gelatin for 10 minutes in cold water. Bring the pineapple juice to a boil and remove from the heat.
  • Squeeze out the gelatine well and dissolve in the hot pineapple juice. Stir in the lemon juice, Malibu, dark rum, and sugar. Slowly pour into four glasses and serve with cream, if desired.

Nutrition Facts : Calories 132 kcal, Fat 1 g, SaturatedFat 0.4 g, Protein 1 g, Carbohydrate 21 g, Sugar 7 g, Cholesterol 0 mg

PINEAPPLE GELEE WITH KIRSCH AND WHITE WINE



Pineapple Gelee with Kirsch and White Wine image

This gelatin dessert has a unique and delicate flavor.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Number Of Ingredients 7

Vegetable-oil cooking spray
4 cups fresh pineapple juice (from a 4 1/2-pound pineapple), substitute 3 cups canned pineapple juice
1 cup kirsch (cherry brandy)
1 1/2 cups sugar
7 tablespoons unflavored gelatin
3 cups white or sparkling wine
3 tablespoons fresh lime juice, strained

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.

PINEAPPLE GELéE



Pineapple Gelée image

The Pineapple Gelée recipe out of our category Tropical Fruit! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Time 20m

Yield 4

Number Of Ingredients 6

5 white Gelatin sheet
600 milliliters Pineapple juice
1 tablespoon lemon juice
3 centiliters Coconut liqueur
2 centiliters dark Rum
20 grams sugar

Steps:

  • Soak the gelatin for 10 minutes in cold water. Bring the pineapple juice to a boil and remove from the heat.
  • Squeeze out the gelatine well and dissolve in the hot pineapple juice. Stir inu00A0the lemon juice, Malibu, darku00A0rum, and sugar.u00A0Slowly pour into four glasses and serve with cream, if desired.

Nutrition Facts : Calories 132 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1 g, Protein 1 g, SaturatedFat 0.4 g, Sugar 7 g

KIRSCH-WINE COCKTAILS



Kirsch-Wine Cocktails image

Yield makes 6

Number Of Ingredients 4

1/2 cup kirsch (cherry brandy)
1/2 cup white wine, such as Riesling or Sauvignon Blanc
2 to 4 ounces natural cherry soda
24 dried cherries (about 2 ounces)

Steps:

  • Combine kirsch and wine in a pitcher, and refrigerate until ready to serve. Fill six 10-ounce glasses with ice. Divide kirsch-wine mixture evenly among glasses. Top off each glass with the soda; stir. Garnish each drink with 4 cherries.

CALVADOS GELEE



Calvados Gelee image

This recipe is from Chika Tillman of ChikaLicious and is used to make Brown-Sugar Panna Cotta.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 3

1 1/2 teaspoons agar agar powder
1/4 cup plus 2 tablespoons sugar
1 tablespoon plus 1 1/2 teaspoons Calvados

Steps:

  • Fill a medium saucepan with 2 cups plus 2 tablespoons water and agar agar powder; whisk to combine. Bring to a boil over high heat; add sugar and remove from heat. Add calvados and pour mixture into a 13-by-13-inch nonstick baking dish. Refrigerate until set before cutting into cubes.

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