2 cups D’Avolio Cranberry-Pear Balsamic Vinegar + 1/4 cup reserved
2 tablespoons unflavored gelatin
1 cup cut up fresh fruit or small berries such bananas, blueberries, lychee, strawberries, raspberries, oranges, kiwi, etc.
1 teaspoon D’Avolio Blood Orange Fused Olive Oil for greasing the molds
Using the D’Avolio Blood Orange olive oil, grease one large 2 quart, heat resistant casserole/bowl/mold or up to six smaller 6 oz. ramekins, bowls or molds. Arrange the cut up fruit in the mold/s. In a small bowl, sprinkle the gelatin over 1/4 cup of D’Avolio Cranberry-Pear balsamic vinegar and allow to sit undisturbed. In a two quart sauce pan over medium heat, bring the remaining balsamic vinegar to a simmer.
Remove from heat and add the bloomed gelatin. Stir constantly until no granules or sign of gelatin can be seen and the mixture is completely clear. Pour the warm mixture in to the prepared mold/s and refrigerate for at least 4 hours or until set.