3 cups seedless green grapes or halved,
seeded red grapes
Method :
Drain pineapple tidbits and peaches
and measure out 1 cup (250ml) of each kind of juice. (Refrigerate
any remaining juice for some other use). Drain cherries. Dry
pineapple, peaches, cherries and orange sections on paper towelling.
Heat the 2 cups (500ml) fruit juice to boiling. Put jelly powder in
a bowl and add hot fruit juice. Stir until jelly powder is
dissolved. Stir in Sauternes. Set jelly mixture in a bowl of ice
water and chill just until beginning to thickens, stirring often.
Layer fruit in a large glass bowl -
14-cup (3.5 liter) size is just right - in this order white jelly is
chilling; peach slices, banana slices, half of grapes, cherries,
pineapple tidbits, orange sections, remaining grapes. Pour jelly
over fruit. Cover and chill several hours. (The jelly will not be
rubbery stiff but will just be stiff enough to cling to the fruit.)
Serve in large sherbet glasses.
