|Peaches||2 Cup (32 tbs)|
|Blackberry jelly||1⁄2 Cup (8 tbs)|
|Rose wine||3⁄4 Cup (12 tbs)|
|Black cherry gelatin||3 Ounce|
|Orange gelatin||3 Ounce|
|Lemon juice||1 Cup (16 tbs)|
|Beaujolais||1 Cup (16 tbs)|
Drain peaches, reserving 3/4 cup syrup.
Combine peach syrup, jelly and wine in saucepan; bring to a boil.
Remove from heat.
Add gelatin, one package at a time, stirring until dissolved; add peaches, lemon juice and Beaujolais.
Pour into mold; chill until set.
Unmold; serve on fresh salad greens.