Fruit Compote In Rose

1 can pineapple chunks
2 cans peach halves
3 cups sliced pears
3 3-oz. packages watermelon or tropical fruit gelatin
3 cups Rose wine
6 large bananas (sliced in 1-1/2-inch chunks)
2 cups mandarin oranges
3 cups, seedless green grapes
1/2 cup heavy cream, whipped
Toasted slivered almonds

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 four hours.

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

Makes: 25 servings.