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Added on 04/28/09
The tiny florets here are made from peach, pear, and guava nectar, but you can use any fruit juice you like except pineapple, kiwi, and papaya, which won't gel properly. * 1 cup fruit juice (pure juicenot a fruit-flavored drink) or nectar, such as...
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The tiny florets here are made from peach, pear, and guava nectar, but you can use any fruit juice you like except pineapple, kiwi, and papaya, which won't gel properly. * 1 cup fruit juice (pure juicenot a fruit-flavored drink) or nectar, such as Goya, Mott's, or Kern's, chilled or at room temperature * 1 1/4-ounce package gelatin * Lightly coat 16 tartlet molds or mini-muffin tins with oil. * Place 1/4 cup of the juice in a medium bowl and sprinkle in the gelatin. Let sit for 1 minute. * Meanwhile, in a small pan, bring the remaining juice to a boil. Add it to the gelatin mixture, stirring until the gelatin is dissolved. * Spoon the mixture into the molds. Chill in the refrigerator until set, 2 hours. * Pop the tartlets out. Serve them cold or at room temperature within 2 hours, or store them in an airtight container in the refrigerator for up to 3 days. Tip: You can buy plastic or metal tartlet molds ($1.50 and up each, Sur la table). An 8-by-8-inch baking dish also worksonce the... See less 
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