Ingredients
5 tablespoons cold water
3 packages unflavored gelatin (about 3 tablespoons total)
1/2 cup sugar
1/2 cup water
1 cup orange muscat dessert wine
1 1/4 cups Sauternes or similar sweet wine
1 each grapefruit, blood orange, navel orange, tangerine, and Meyer lemon, or another combination
Directions
Combine 5 tablespoons cold water and gelatin in a bowl. Let stand 5 minutes.
Combine sugar, 1/2 cup water, and wines in a saucepan over medium heat. Simmer until sugar has dissolved.
Add gelatin mixture, and whisk until melted. Cook 1 minute.
Remove from heat, and pour through a fine sieve into a 9-by-13-inch glass baking dish.
Let cool completely.
Cut peel and pith from citrus.
Cut each segment from membranes, then cut horizontally into 1/8- to 1/4-inch-thick slices (you will need 1 cup).
Arrange in a single layer over gelatin mixture. Refrigerate, uncovered, overnight.
To unmold, run a knife around edge of dish.
Using an offset spatula, gently coax gelatin from sides.
Invert and turn out onto a cutting board. Trim edges, and cut into 1 1/4-inch squares.
Serve immediately, or refrigerate, uncovered, up to 1 day.
From Martha Stewart
