Fruit Compote in Rose

• 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

1. Drain pineapple, peaches and pears, reserve 1 cup of juice from each.
2. Heat 3 cups juice to boiling and pour over gelatin, stirring to dissolve.
3. Stir in Rose Wine; refrigerate until cooled, not thick - about 1 hour.
4. 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.
5. Pour chilled gelatin over fruit.
6. Refrigerate until firm at least four hours.
7. To Serve: Decorate with rosettes of whipped creme and garnish with slivered almonds.

pineapple, peaches halves, gelatin, rose wine, bananas, mandarin oranges, grapes, heavy whipping cream whipped, almonds slivered

Taken from recipeland.com/recipe/v/fruit-compote-rose-43301 (may not work)