Fruit-Cocktail Gelatin Cups
- 1/2 vanilla bean or 1 teaspoon vanilla extract
- 2 cups water
- 1 cup sugar
- 3 cups (total) fruit: pears, peeled, cored, cut in 1/2-inch chunks, pineapple, peeled, cored, sliced into 1/4 inch thick dice, peaches, peeled, pitted, cut into 1/2-inch chunks, and/or nectarines, pitted, cut into 1/2-inch chunks
- Seedless grapes, halved
- Orange segments
- Cherries, pitted
- Mango, peeled and cut into 1/2-inch chunks
- 2 envelopes gelatin (5 teaspoons)
- 4 cups apple juice
- 1/4 cup sugar
- If using a vanilla bean, split in half and scrape seeds out.
- Reserve all.
- In a medium saucepan, bring the water, sugar, and vanilla bean pod and seeds or extract to a boil.
- Lower the heat and simmer.
- Drop in the pear and pineapple and poach for 4 minutes.
- Remove with a slotted spoon and set aside.
- Drop in peach and nectarine, and poach for 2 minutes.
- Remove with a slotted spoon and set aside.
- Drop in grapes and orange segments, and poach for 1 minute.
- Remove with a slotted spoon and set aside.
- Drop in cherries, and poach for 2 minutes.
- Remove with a slotted spoon and set aside.
- Since they will discolor the syrup, always do them last.
- When you have finished, put all of the fruit back in the syrup and set aside to cool down.
- Once cool strain the fruit and reserve.
- The syrup can be saved for another use.
- Mango may be added raw.
- Prepare your favorite gelatin: In large bowl, soften gelatin by stirring it into 1/2 cup apple juice.
- Set aside.
- In small saucepan, bring the remaining 3 1/2 cups of apple juice and the sugar to a boil.
- Boil until the crystals have dissolved, about 1 minute.
- Pour it over the gelatin and stir to dissolve.
- Stir in the reserved fruits and pour into 6-ounce footed cups.
- Chill several hours until set.
vanilla bean, water, sugar, pineapple, grapes, orange segments, cherries, mango, gelatin, apple juice, sugar
Taken from www.foodnetwork.com/recipes/fruit-cocktail-gelatin-cups-recipe.html (may not work)