Modern Fruit Chartreuse

Ingredients

• 4 cups Fruit or Wine Jelly Mix (Use a commercially prepared jelly mix or make your own from fruit juice and gelatin.)
• 0.25 cup Candied Cherries (Halved or quartered)
• 2 tablespoons Angelica (Finely chopped)
• 1 cup Fresh Pineapple (Shredded or diced)
• 1 cup Bananas (Sliced)
• 1 cup Strawberries (Sliced)
• 2 tablespoons Sugar (Or to taste, for sweetening fresh fruit)
• 4 cups Ice Water (For chilling the mold)
• 2 cups Tepid Water (For removing the inner mold)

Instructions

1. 1Prepare the fruit or wine jelly mixture according to package directions. If making from scratch, dissolve gelatin in cold water, then add boiling water and sugar. Stir until dissolved. You should have about 4 cups of liquid.
2. 2Place a decorative mold (about 6-cup capacity) in a pan of ice water. Pour in the jelly mixture to a depth of about 1/2 inch. Refrigerate until firm, about 30 minutes.
3. 3Once the first layer is firm, decorate with candied cherries and angelica. Carefully add more jelly mixture by spoonfuls to cover the fruit. Refrigerate until firm, about 30 minutes.
4. 4When the second layer is firm, place a smaller mold (about 2-cup capacity) in the center of the jelly. Fill the smaller mold with ice water to weigh it down. Pour the remaining jelly mixture gradually between the molds. Refrigerate until firm, about 2 hours.
5. 5Once the jelly is firm, invert the mold to empty the smaller mold of ice water. Pour tepid water into the smaller mold and let it stand for a few seconds. The small mold should then be easily removed.
6. 6Prepare the fresh fruit by shredding the pineapple, slicing the bananas, and slicing the strawberries. Sweeten the fruit with sugar to taste. Fill the space created by the removed mold with the fresh sweetened fruit. Refrigerate for at least 30 minutes before serving.