Fruit Compote in Rose

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5 hours Prep: 80 minutes Cook: 0 minutes

65 calories per serving view nutrition facts

Ingredients

1	can	pineapple chunks
2	cans	peach	halves
3	cups	pears	sliced
3	packages	gelatin	watermelon, 3 ounces each
3	cups	rose wine
6	large	bananas	sliced in 1 1/2 inch chunks
2	cups	mandarin oranges
3	cups,	grapes	green, seedless
1/2	cup	heavy whipping cream	whipped
1	x	almonds	slivered

Directions

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 quart), 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 four hours.

To Serve: Decorate with rosettes of whipped creme and garnish with slivered almonds.

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I use this recipe and it is really quite good, even with the golden raisins. I use balsamic vinegar. I like to reserve some of the dressing to add right before serving to make it a little creamier. Also, I prefer to dice my cheese.

Reviewed by Talko