Instructions: Heat the wine, lemon juice and sugar until sugar is dissolved. Dissolve the gelatine in the hot mixture and leave to cool.

Skin and slice the fruit.

Arrange slices or pieces of fruit in glass goblets in layers, adding the jelly and letting each layer set in the refrigerator before adding the next. Try to distribute fruit evenly through jelly.

Jelly can also be flavoured with 1/4 cup liqueur.

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