- 2 cups Riesling, divided
- 1 1/2 cups granulated sugar
- 2 cups fresh fruit (berries, apricots …)
- 4 (1/4-oz.) envelopes unflavored gelatin
Lightly spray a 9-inch-square pan with oil.
In a saucepan, combine one cup of the wine with the sugar and bring to boil over medium heat, stirring constantly.
Remove from heat and add fruit.
Place remaining cup of wine in separate container. Sprinkle gelatin over wine and let stand until dissolved.
Transfer fruit mixture to food processor, add gelatin mixture and puree until smooth.
Return mixture to pan and bring to a rolling boil until gelatin is dissolved and mixture is glossy. Pour into prepared pan and cool until set.
When set, cut into cubes and coat with sugar, if desired