|Lemon juice||1 Cup (16 tbs)|
|Gelatin||4 1⁄2 Tablespoon|
|Canned pineapple juice||1 Cup (16 tbs)|
|Sweet white wine||2 Cup (32 tbs)|
|Sugar||2 Cup (32 tbs)|
|Canned pear halves||825 Gram|
|Strawberries||250 Gram (1 punnet)|
|Canned pitted black cherries||425 Gram|
|Canned peach halves||425 Gram|
|For branded cream|
|Cream||300 Milliliter (1 carton)|
|Grated orange rind||1 Teaspoon|
Sprinkle gelatine over lemon juice, dissolve over hot water.
Place pineapple juice, wine and sugar in saucepan, stir over low heat until sugar is dissolved.
Remove from heat, stir gelatine into pineapple mixture.
Leave to cool.
Drain pear halves and place clove in base of each pear.
Peel kiwi fruit and cut into slices.
Cut away skin and pith from oranges, cut into segments.
Drain cherries and peach halves.
Place quarter of pineapple mixture into base of 2 1/4 litre (9-cup) capacity mould.
Arrange fruit decoratively in bowl.
Refrigerate until the mixture is set.
Repeat until all pineapple mixture and fruit have been used.