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How To make Fruit Compote In Rose

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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.

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