1 package (3 ounces) orange-colored gelatin powder, such as orange, peach or apricot
1 cup boiling water
1 can (15 ounces) peaches, apricots or pears in juice or extra-light syrup, not drained
2 1/4 cups purple grape juice (see note in recipe)
1/4 cup hot-chocolate mix (see note in recipe)

Equipment:

Blender or food processor
18 (2-ounce) test tubes and rack to hold them
1 long bamboo skewer
Mixing bowl
Sauce pan

Mix gelatin powder and boiling water until the powder completely dissolves, about 2 minutes. Purée the canned fruit in a blender or food processor until completely smooth. Mix with gelatin and divide between 18 (2-ounce) test tubes; fill each test tube about half way. Refrigerate until firm. Heat the grape juice in a sauce pan until simmering. Stir in the hot-chocolate mix until it dissolves; refrigerate.

To serve: Fill the test tubes with the grape-juice mixture. Poke a skewer down the sides of the test tube into the gelatin so that the grape-juice mixture flows down creating dark stripes through the orange gelatin. Note: For adults; in place of the grape-juice mixture you may substitute with 2 1/4 cups sparkling wine.

Servings: 18

Submitted by: Canned Food Fan