How to make it

  • Drain pineapple reserving juice.
  • Combine reserved juice and pineapple juice in small sauce pan then bring to boil over high heat.
  • Dissolve gelatin in juice then add wine and nutmeg and chill until slightly thickened.
  • Fold in pineapple, cherries and pecans then pour into 1-1/2 quart mold.
  • Chill for 6 hours then turn out onto platter and serve with dollops of sour cream.

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