Aged White Cranberry-Pear Balsamic Vinegar Gelee with Fruit
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....