White wine and apple juice jelly with fresh figs

An easy, fragrant, delicious and light dessert to enjoy after a rich meal!

Recipe of Vassilis Kallides,
a prominent Head Cook and food author

"BHMAgourmet" magazine of "TO BHMA" newspaper

Ingredients (for 8 bowls):
4 gelatin sheets
400 ml of apple juice
300 ml of white dry wine
200 gr. of granulated sugar
2-3 Arbaroriza leaves (type of scented edible geranium)
16 ripe but firm fresh figs, peeled and cut in halves

Method:
Soak the gelatin sheets in a bowl filled with cold water.

Put in a saucepan the apple juice, the wine, the sugar and the arbaroriza leaves and boil in medium heat for about 2-3 minutes until the alcohol is evaporated.

Squeeze the gelatin sheets with your hands to discard as much water as possible and add into the saucepan. Gently but thoroughly stir with a wooden spoon and then discard the arbaroriza leaves.

Divide the jelly mixture into 8 bowls and place at the bottom of each 2 pieces of figs. Allow the jelly to cool down and then transfer in the fridge.

Leave overnight to set properly and then serve.