Lychee Compote with Raspberries and Champagne Gelee

• 1 cup sugar
• 3 cups Champagne or other sparkling wine
• 1 tablespoon plus 2 teaspoons unflavored gelatin (less than 3 envelopes)
• 1 tablespoon strained fresh lemon juice
• 1 lb fresh lychees or 1 (15-oz) can, rinsed and drained
• 1/2 cup sugar
• 1/2 cup water
• 1 1/2 teaspoons fresh lemon juice, or to taste
• 1/2 pint raspberries

1. Lightly oil a 9-inch square baking pan and line with plastic wrap, leaving an overhang.
2. Combine sugar and 1 1/2 cups Champagne in a small saucepan and sprinkle gelatin over mixture.
3. Let gelatin stand 1 minute to soften.
4. Cook over moderate heat, gently stirring occasionally (vigorous stirring will create too much foam), just until sugar and gelatin are dissolved.
5. Slowly pour into a metal bowl set in a larger bowl of ice and cold water and cool, stirring occasionally.
6. Slowly add lemon juice and remaining 1 1/2 cups Champagne, stirring just until combined.
7. Let stand 5 minutes, then skim foam.
8. Continue to cool mixture, gently stirring occasionally, until it mounds slightly, about 20 minutes.
9. Transfer to baking pan and chill, covered, until firm, at least 8 hours.
10. Peel lychees.
11. Make a lengthwise slit in each and remove pit, leaving pulp as intact as possible.
12. Heat lychees, sugar, water, and lemon juice in a small saucepan over moderate heat, stirring, just until sugar is dissolved.
13. Transfer to a medium bowl and chill at least 2 hours.
14. Invert gelee onto a cutting board, discarding plastic wrap, then trim edges.
15. Cut gelee into 1/2-inch cubes and add to compote with raspberries.
16. Gently mix with a rubber spatula.

sugar, sparkling wine, unflavored gelatin, lemon juice, fresh lychees, sugar, water, lemon juice, raspberries

Taken from www.epicurious.com/recipes/food/views/lychee-compote-with-raspberries-and-champagne-gelee-103856 (may not work)