Sparkling Stone Fruit And Raspberry Gelatin - cooking recipe

Ingredients

1 bottle (750 ml) sparkling sweet white wine
1/2 cup sugar
2 pkg (1/4 oz each) unflavored gelatin
2 tbsp lemon juice
1 medium nectarine, pitted and thinly sliced
2 small apricots, pitted and thinly sliced
1 medium plum, pitted and thinly sliced
1 2/3 cups fresh raspberries

Preparation

Combine 1 cup of the wine and the sugar in a small saucepan. Stir on low heat until the sugar is dissolved.
Bring to a boil. Reduce the heat to low; simmer, uncovered, for 5 mins. Remove from the heat.
Meanwhile, sprinkle the gelatin over 1/2 cup cold water in a heatproof bowl. Stand the bowl in a medium saucepan of simmering water and stir until the gelatin dissolves.
Add the gelatin mixture and lemon juice to the wine mixture and whisk to combine. Stir in remaining wine.
Divide the fruit evenly among six 1-cup serving glasses. Pour the wine mixture over the fruit. Cover.
Refrigerate overnight or until firm. Serve.