Fruit Compote in Rose
10 ingredients
7 steps
Ingredients
- 1 can pineapple chunks
- 2 cans peaches halves
- 3 cups pears sliced
- 3 packages gelatin, unflavored 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, seedless green, seedless
- 1/2 cup heavy whipping cream whipped
- 1 x almonds slivered
Directions
-
1Drain pineapple, peaches and pears, reserve 1 cup of juice from each.
-
2Heat 3 cups juice to boiling and pour over gelatin, stirring to dissolve.
-
3Stir in Rose Wine; refrigerate until cooled, not thick - about 1 hour.
-
4Meanwhile, 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.
-
5Pour chilled gelatin over fruit.
-
6Refrigerate until firm at least four hours.
-
7To Serve: Decorate with rosettes of whipped creme and garnish with slivered almonds.
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