Apricot Wine Jelly

Ingredients

• 1 cup Boiling water
• 1 cup Apricot juice
• 1 cup White wine (e.g., Riesling or Gewürztraminer)
• 0.75 cup Granulated sugar (Adjust to taste, original recipe calls for 1 cup which may be too sweet)
• 1 tablespoon Lemon juice
• 12 halves Canned apricot halves (For garnish)
• 0.5 cup Whipped cream (For garnish)
• 2.25 teaspoons Unflavored gelatin (About 1 standard packet)

Instructions

1. 1In a small bowl, sprinkle the gelatin over 1/4 cup of cold water. Let it stand for 5 minutes to soften.
2. 2In a saucepan, combine the boiling water and sugar. Stir until the sugar is completely dissolved. Add the bloomed gelatin and stir until it is fully dissolved.
3. 3Remove from heat and stir in the apricot juice, wine, and lemon juice.
4. 4Lightly grease individual molds or ramekins. Place a canned apricot half in the bottom of each mold.
5. 5Pour the apricot mixture into the prepared molds. Cover and refrigerate for at least 4 hours, or until set.
6. 6To unmold, dip the molds briefly in warm water. Invert onto a serving dish. Garnish with whipped cream, piped through a pastry bag and tube.