Fruit-Cocktail Gelatin Ring

If using a vanilla bean, split it in half and scrape out the seeds. Reserve all. In a medium saucepan, bring the water, sugar, and vanilla bean pod and seeds or extract to a boil. Lower the heat to a simmer.

Drop in the pear and pineapple, and poach for 4 minutes. Remove with a slotted spoon and set aside. Drop in the peach and nectarine, and poach for 2 minutes. Remove with a slotted spoon and set aside. Drop in the grapes and orange segments, and poach for 1 minute. Remove with a slotted spoon and set aside. Drop in the cherries and poach for 2 minutes. Remove with a slotted spoon and set aside. Since they will discolor the syrup, always do them last. When you have finished, put all of the fruit back in the syrup and set aside to cool down. Mango may be added raw.

FOR THE GELATIN:
In a large bowl, soften the gelatin by stirring it into 1/2 cup of the grape juice. Set aside.

In a small saucepan, bring 1 1/2 cups of the grape juice and the sugar to a boil. Boil until the crystals have dissolved, about 1 minute. Pour it over the gelatin and stir to dissolve. Mix in the remaining 2 cups of grape juice. Stir in the fruits and pour into a 7-cup mold. Chill for several hours until set.

To remove, dip the mold in hot water for a few seconds and invert onto a serving platter.

NOTE:
To peel a peach, drop it into boiling water for 30 seconds. Remove and plunge into a bath of ice water. Slice it in half around its crease, twist to separate halves, then pry out the pit with a spoon. The skin should slip off easily.

Gelatin was so popular that in 1957 gelatin envelopes were packaged in "modern, flip-top boxes," for easier access.