Anonymous Fri Oct 07 11:37:55 2005

1 pt. cranberry juice

4 gelatin leaves

4 oz. chablis

2 oz. champagne

1 pt. simple syrup

18 cantaloupe pieces, parisienne

18 honeydew pieces, parisienne

1 cup seedless white grapes

1 cup seedless red grapes

6 tangerine segments

ADDITIONAL INGREDIENTS

6 lemon swizzle sticks

6 dried pineapple slices

Place cranberry juice and gelatin in stainless-steel bowl; let stand for 10 minutes. Add Chablis and champagne; place in hot-water bath. Heat to 180 degrees F to dissolve gelatin. Place simple syrup in saucepan; heat to boiling. Add melon parisienne; poach for 2 minutes. Place melon parisienne, grapes and tangerine segments in long-stemmed glasses; pour cranberry-wine jelly over. Refrigerate until chilled.

TO SERVE

Garnish with lemon swizzle sticks and dried pineapple slices just before serving.

NOTES

Season: Year round

Food cost: Low to moderate