Bramasole

Fruit jelly

1 litre apple juice (or any fruit juice)
juice of 1 orange
3 tbsp gelatine
1 c strawberries, washed, topped and chopped
410g can of peaches drained and roughly chopped (or other desired tinned fruit)
1 c seedless grapes, washed

Place apple juice into a saucepan and simmer for 10 minutes. Remove from the heat.
Squeeze the juice from the orange into a bowl and sprinkle the gelatine over it. Stir the mixture into the apple juice to dissolve. Place saucepan in the refrigerator to cool until just beginning to set.
In a jelly mould, glasses, or any dish as desired add the strawberries, peaches and grapes, then pour the gelatine mix over.
Refrigerate until set.
To serve, sit the mould quickly into a sink of hot water and invert on to a serving plate.

Garnish with fresh fruit such as sliced bananas, peaches and berries.