Orange Dessert Ring with Fruit

This is a throwback dessert that deserves another look. An orange gelatin ring set with sweet white wine and apricot syrup, unmolded onto a platter, and filled with a tumble of fresh apricots, green grapes, and diced banana.

The sweet wine replaces some of the cold water in the gelatin, adding a floral note and just enough sophistication to keep this from tasting like a kids’ snack. The apricot canning syrup does double duty as sweetener and flavor booster.

Unmolding is the moment of truth. Dip the mold in warm water for a few seconds, lay your serving plate on top, and flip with confidence. The ring should slide out cleanly if the gelatin has set for the full five hours.

Dice the banana right before serving. It browns quickly, and a ring full of gray banana is no one’s idea of a centerpiece.

Chef Tips

• Use a metal ring mold, not silicone. Metal conducts cold better and gives you a sharper, cleaner release.
• Run a thin knife around the edges before unmolding to break the suction.
• If the gelatin won’t release, re-dip in warm water. Not hot, or you’ll melt the surface.
• Chill the serving plate before unmolding so the gelatin doesn’t start melting on contact.

Variations

• Use sparkling wine or champagne instead of still wine for a celebratory touch.
• Swap the orange gelatin for raspberry and use mixed berries in the center.
• Add a drizzle of chocolate sauce or a dollop of whipped cream alongside each serving.