Fruit Compote in Rose

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 4½ 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.