Cranberry-Pear White Balsamic Gelee with Fruit

No sugar added.  No artificial flavor. No additives, preservatives, chemicals or synthetic anything.  Clean, naturally sweet-tart, aged, pro-biotic, balsamic gets to strut its stuff in this application.  The fruit is merely the supporting cast.

2 cups Cranberry-Pear White Balsamic + 1/4 cup reserved
2 tablespoons unflavored gelatin
1 cup cut up fresh fruit or small berries such bananas, blueberries, lychee, strawberries, raspberries, oranges kiwi etc.
1 teaspoon Fused Blood Orange Olive Oil for greasing the molds

Using the blood orange olive oil, grease one large 2 quart, heat resistant casserole/bowl/mold or up to six smaller 6 oz. ramekins, bowls or molds.  Arrange the cut up fruit in the mold/s.  In a small bowl, sprinkle the gelatin over 1/4 cup of balsamic and allow to sit undisturbed.  In a two quart sauce pan over medium heat, bring the remaining balsamic to a simmer.  Remove from heat and add the bloomed gelatin.  Stir constantly until no granules or sign of gelatin can be seen, and the mixture is completely clear.  Pour the warm  mixture in to the prepared molds and refrigerate for at least 4 hours or until set