Fruit Compote in Rose

  1    Can pineapple chunks
  2    Cans peach halves
  3 c  Pears; sliced
  9 oz Watermelon or tropical fruit gelatin (3 pkg)
  3 c  Rose wine
  6 lg Bananas; sliced in 1-1/2" chunks
  2 c  Mandarin oranges
  3 c  Seedless green grapes
1/2 c  Heavy cream; whipped
       Slivered almonds; toasted

Drain pineapple, peaches, and pears, reserve 1 cup of juice from
each. Heat 3 cups juice to boiling and pour over gelatin, stirring to
dissolve. Stir in rose wine; refrigerate until cooled, not
thick--about 1 hour. Meanwhile, in a deep glass bowl (at least
4-1/2 qt), layer fruit in this order: peaches, bananas, 2 cups
grapes, pineapple, pears, oranges, and remaining grapes. Pour chilled
gelatin over fruit. Refrigerate until firm at least 4 hours.

To Serve:

Decorate with rosettes of whipped creme and garnish with slivered
almonds.

Yield: 25 Servings