Carrollmontreal's Notes:
Expand2 packages raspberry or wild cherry jello Ask a question about this ingredient
1/2 cup Port (wine) Ask a question about this ingredient
1 cup pitted Bing cherries, bottled or canned Ask a question about this ingredient
1 1/2 cup lychee fruit, fresh or canned Ask a question about this ingredient
1 cup pecan halves Ask a question about this ingredient
1 1/3 cup juice (reserved from the fruit) Ask a question about this ingredient
1 1/3 cup boiling water Ask a question about this ingredient
Drain cherries and lychees into a bowl or measuring cup and reserve liquid (you will need 1 1/3 cups total).
Ask a question about this stepCut lychees into halves. Put cherries and lychees in a bowl and set aside.
Ask a question about this stepCombine 2 packages jello with 1 1/3 cups boiling water and stir until dissolved.
Ask a question about this stepStir in 1/2 cup of Port and 1 1/3 cups juice (reserved from the fruit).
Ask a question about this stepPour into a decorative jello mold or 8” cake tin. (I use a ring mold with a hole in the center.)
Ask a question about this stepAdd cherries, lychees, and pecan halves and spread them around.
Ask a question about this stepCover and chill until set.
Ask a question about this stepSlide a knife around the edges of the mold to loosen the jello.
Ask a question about this stepPlace a serving plate face down on top of the mold, and (holding both the plate and the mold), flip them right-side up.
Ask a question about this stepPut a hot wet dish towel around the mold for 30 seconds and then lift off the mold.
Ask a question about this stepTo serve: Use a knife to cut wedges and a pie server to transfer to plates.
Ask a question about this step
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