Moulded Grape Compote
|Unflavored gelatin||3⁄4 Ounce (3 Envelopes, 0.25 Ounce Each)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Water||5 1⁄2 Cup (88 tbs)|
|Lemon juice||1 Cup (16 tbs)|
|Seedless oranges||3 Large, peeled and sectioned to make 1 1/2 cups|
|Seedless green grapes||1 Cup (16 tbs), halved and seeded|
|Seedless grapefruits||1 Large, peeled and sectioned to make 1 cup|
|Flaked coconut||1⁄4 Cup (4 tbs)|
1 In a small saucepan, mix gelatin and sugar ; stir in 3 1/2 cups of water.
2 Heat slowly, stirring constantly until gelatin dissolves.
3 Stir into the remaining 2 cups water and lemon juice in a medium-size bowl. Chill while preparing fruits.
4 Into a second medium-size bowl, measure 2 1/4 cups of the gelatin mixture .
5 Place bowl in a pan of ice and water to speed setting; chill until as thick as unbeaten egg white.
6 Fold in the orange sections and spoon into an 8-cup serving bowl. Chill in the refrigerator.
7 Repeat Step 2, chilling half of the remaining gelatin mixture at a time and folding grapes into one half and grapefruit into the other.
8 Spoon grape mixture over the orange layer and grapefruit mixture on top. Chill until firm.
9 Just before serving, spoon coconut in a mound in the center of dessert and garnish with a small cluster of green grapes.(optional)