In place of the two cups of Riesling, I substituted 1 1/2 cups of water mixed with 1/2 cup of apricot brandy [eau-de-vie]. A friend—a professional baker—responded, “You are a master!” Five stars!
This recipe has too much gelatin. The purée lost all of its flavor when combine with gelatin. Texture was not like a true pate de fruit.