Ingredients
Vegetable-oil cooking spray
4 cups fresh pineapple juice (from a 4 1/2-pound pineapple), substitute 3 cups canned pineapple juice
1 cup kirsch (cherry brandy)
1 1/2 cups sugar
7 tablespoons unflavored gelatin
3 cups white or sparkling wine
3 tablespoons fresh lime juice, strained
Preparation
Coat an 8-cup gelatin mold with cooking spray; set aside. If using fresh pineapple juice, bring it to a boil in a medium saucepan; gently boil 5 minutes, skimming foam from top. Pour through a fine sieve into a large measuring cup (you should have about 3 cups juice). Return to saucepan (if using canned pineapple juice, pour it into pan).
Add kirsch and sugar to pan with pineapple juice; whisk. Sprinkle with gelatin, and let stand 1 minute.
Cook over medium-low heat, stirring until sugar and gelatin have dissolved, about 2 minutes. Pour through fine sieve into a large bowl. Stir in wine and lime juice. Pour into prepared mold. Refrigerate overnight (up to 3 days).
To unmold, dip mold into hot water for 5 to 8 seconds. Invert gelatin onto a platter or cake stand.
