Almond Jello with Syrupy Cherries

cuisine Asian
difficulty Simple
season Fall & Winter
serves 8


3 1/3 cups boiling water 4 envelopes (.25 ounce each) Knox gelatin 1 1/2 cups granulated sugar, divided into 1 cup & 1/2 cup portions 3 tablespoons pure almond extract 1 cup cold whole milk 12 lychees, halved and pitted, or 1 can peeled lychees (reserve juice) 1 small can mandarin oranges, drained 1 mango 1/2 cup papaya, diced 1 pound red or Rainer cherries, halved & pitted 1/4 cup cold water 1 vanilla bean seeded & scraped A large strip of lemon peel, thin outside layer only


  1. Put the water in a pot and bring to a boil.
  2. Pour the boiling water into a bowl and whisk in both gelatin packets. Stir until fully dissolved.
  3. Add 1 cup sugar and gently whisk until dissolved.
  4. Add the almond extract and stir until incorporated.
  5. Add the milk and continue whisking.
  6. Pour the mixture into an 8" D dish and place in the refrigerator. Chill the jello for 2 to 3 hours, or until completely set.
  7. To make the syrupy cherries, add 1/2 cup sugar, water, lemon peel, and vanilla pod and seeds to a medium pot. Simmer over medium heat for 4 minutes, stirring until the sugar dissolves. Turn off the heat and add the cherries. Let cool and if not using the same day, refrigerate.
  8. When firm, top with the diced fruit, including the syrupy cherries (with or without their juices fine). Pass family style at the table.