For a more tropical flavor, substitute canned lychees and jackfruit for the mandarin orange and pineapple slices.
Almond Fruit Gelatin (page 262)
2 cups water
½ cup brown sugar
1 teaspoon almond extract Canned pineapple and mandarin orange slices
To make the syrup: In a medium saucepan, add 2 cups of water and ½ cup brown sugar. Heat to boiling, stirring to dissolve the sugar.
When the sugar is dissolved, cool. Add 1 teaspoon almond extract and chill.
When ready to serve, cut the almond gelatin into ½-inch cubes and place in a large serving bowl. Cover with the chilled sugar water. Add mandarin and pineapple slices along with as much of the canned syrup as desired. Add enough so that the almond gelatin “floats” in the liquid.