Cider And Calvados Gelees With Champagne Grapes Recipes

CIDER AND CALVADOS GELEES WITH CHAMPAGNE GRAPES

Cider and Calvados Gelees with Champagne Grapes image

Categories Fruit Dessert Thanksgiving Low Fat Brandy Fall Grape Gourmet Fat Free Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 Servings

Number Of Ingredients 7

Ingredients

1 tablespoon unflavored gelatin (about 1 envelope plus 1/2 teaspoon)
1/4 cup cold water
3 cups fresh apple cider (preferably unpasteurized)
1/4 cup sugar
2 tablespoons Calvados or other apple brandy
1 teaspoon fresh lemon juice
Accompaniment: 4 small bunches Champagne grapes (about 1/4 pound)

Steps:

In a small bowl sprinkle gelatin over water to soften 1 minute. In a saucepan combine cider and sugar and bring to a rolling boil. Boil mixture, skimming froth, until reduced to 2 cups. Stir in brandy and lemon juice and pour through a sieve lined with a double thickness of dampened cheesecloth or paper towel into a bowl. Stir gelatin mixture into hot cider mixture, stirring until gelatin is dissolved. Stir mixture well and divide among four 1/2-cup molds. Chill gelées until firm, at least 3 hours, and up to 2 days.
To unmold gelées, dip bottoms of molds, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edges of molds and invert gelées onto 4 small dessert plates.
Serve gelées with small bunches of grapes alongside.

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