2 cups Aged White Cranberry-Pear Balsamic Vinegar +
¼ cup reserved Aged White Cranberry-Pear Balsamic Vinegar
2 tablespoons unflavored gelatin
1 cup cut up fresh fruit or small berries such bananas, blueberries, lychee, strawberries, raspberries, oranges, kiwi, etc.
1 teaspoon Blood Orange Extra Virgin Olive Oil for greasing the molds
Using the Blood Orange EVOO, 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 molds. In a small bowl, sprinkle the gelatin over ¼ cup of balsamic vinegar and allow to sit undisturbed. In a two quart sauce pan over medium heat, bring the remaining 2 cups 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 into the prepared molds and refrigerate for at least 4 hours or until set.