In the ’50s your cocktail party wouldn’t have been complete without one of these quivering concoctions! No sugar added. No artificial flavor. No additives, preservatives, chemicals or synthetic anything. Clean, naturally sweet-tart, aged, pro-biotic, balsamic vinegar gets to strut its stuff in this application. The fruit is merely the supporting cast!
Aged White Cranberry-Pear Balsamic Condimento Gelee with Fruit
•2 Cups ♥ Olive My Heart ♥ White Cranberry-Pear Balsamic Vinegar + 1/4 cup reserved
•2 Tbsp. unflavored gelatin
•1 Cup cut up fresh fruit or small berries such blueberries, lychee, strawberries, raspberries, oranges, etc.
•1 tsp. ♥ Olive My Heart ♥ Blood Orange olive oil, for greasing the molds
Using the blood orange olive oil, grease one large 2 quart, heat resistant casserole/bowl/mold or up to six smaller 6 oz. ramekins, bowls or molds. Arrange the cut up fruit in the mold/s. In a small bowl, sprinkle the gelatin over 1/4 cup of balsamic vinegar and allow to sit undisturbed. In a two quart sauce pan over medium heat, bring the remaining balsamic to a simmer. Remove from heat and add the bloomed gelatin. Stir constantly until no granules or sign of gelatin can be seen, and the mixture is completely clear. Pour the warm mixture in to the prepared molds and refrigerate for at least 4 hours or until set.