Method

• 1.
  Place the gelatine leaves in a bowl of cold water and soak for 5 minutes.
• 2.
  Place the wine and 250g of the sugar in a saucepan. Stir over low heat until sugar dissolves, then remove from heat. Squeeze excess water from gelatine leaves, add to the hot syrup and stir to dissolve.
• 3.
  Pour into six 125ml dariole moulds or glasses and refrigerate overnight.
• 4.
  Place the remaining sugar in a saucepan with 1 cup (250ml) of water and the vanilla bean and seeds. Stir over low heat until sugar dissolves, simmer for 5 minutes, then allow to cool.
• 5.
  Place all the fruit in a bowl and pour the vanilla syrup over the top.
• 6.
  To serve, dip the base of each dariole mould in a bowl of warm water, then turn out the wine jellies onto serving plates. Spoon around the fruit and syrup.