Recipe: Broken jellied wine

(Kirk McKoy / Los Angeles Times)

Broken jellied wine

Total time: 15 minutes, plus setting time

Servings: 6

Note: Adapted from Deborah Madison’s “Seasonal Fruit Desserts.” This works best with a wine that is naturally slightly sweet and fruity, such as Muscat or even sparkling Moscato d’Asti.

1 (1/4-ounce) envelope unflavored gelatin

2 1/4 cups sweet or sparkling wine, divided

1/3 cup sugar

2 tablespoons fresh lemon juice

1 to 1 1/2 cups fruit, cut or sliced into small pieces and lightly sugared

1. Sprinkle the gelatin over one-fourth cup wine and set aside to soften.

2. Combine the sugar with one-half cup wine in a saucepan. Bring to a boil, then lower the heat and simmer, stirring occasionally, until the sugar is dissolved. Remove from the heat and stir in the softened gelatin. Stir until it’s thoroughly dissolved, then pour it into the rest of the wine, along with the lemon juice. Mix well, then pour into a bowl or a compote dish and refrigerate until set. Wine seems to take longer to set than cream or fruit juices, so plan on at least 6 hours, or even overnight for a firm set.

3. Cut the jelly into cubes, then serve it in the compote dish or in wine glasses or Champagne coupes interspersed with the sweetened fruit.

Each serving: 134 calories; 1 gram protein; 19 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 14 grams sugar; 2 mg. sodium.