Ingredients

• 1/2 cup cold water
• 1/2 ounce unflavored gelatin (2 1/4 oz envelopes)
• 2 cups thick sweetened applesauce
• 1/3 cup sugar (use 1/4 cup more if preserves are not sweet)
• 1/2 cup apricot preserves
• 2 tablespoons rum
• 1 teaspoon lemon juice
• 2 egg whites

Instructions

1. Pour cold water into a small bowl. Sprinkle gelatin over water and allow to soften.

2. In a large bowl, mix the applesauce, sugar, apricot preserves, rum and lemon juice.

3. Heat gelatin in microwave until just under boiling and add to the applesauce mixture. Stir until sugar is completely dissolved.

4. Chill in refrigerator until mixture starts to gel, stirring occasionally.

5. Meanwhile, lightly oil jello/salad mold with cooking oil (do not use olive oil). Set aside to drain.

6. When mixture is starting to set, add the egg whites and beat with mixer until mixture is very thick and piles softly (10-14 min). Turn into the mold.

7. Chill in refrigerator until firm (4-5 hrs).

8. When ready to serve, unmold onto chilled serving plate and garnish around the base of the mold with fresh fruit in season.