Jelly in watermelon

What you need:

2-3 kg watermelon weighing

fruits (peaches

apricots, pears

grape, cherry, strawberry)

1 glass red dry wine

2 glass sugar

5 tbsp. gelatin

cinnamon

Watermelon wash, cut in half and carefully remove the pulp. The walls of the watermelon should be inside as flat as possible. In a large saucepan, boil water. Each half of the watermelon to hold over steam cut down 4-5 minutes

The flesh of watermelon to RUB into a bowl through a sieve.

Fruit wash, Pat dry. Grape berries to remove with the brush. Cherry (black cherry), peaches and apricots remove the seeds. Pears or apples peeled, cut into 4 pieces and remove the core. Cut the fruit into cubes, the size of which would correspond to the size of cherries or grapes.

0.5 l of water and 1 Cup sugar cook the sugar syrup. Portions omitted in him the fruit and boil for 2 minutes, making sure that the fruit not seethe. Remove fruit with a slotted spoon.

Gelatine to soak in a small amount of warm boiled water. A decoction of the fruit add the mashed pulp of the watermelon, the remaining sugar, wine and cinnamon. Bring to the boil and cook for 2-3 minutes, Drain, let cool slightly and enter the swollen gelatin.

Put in half of the watermelon part of the fruit, pour the slightly cooled syrup and put in the cold. When the syrup hardens a little, again to put a portion of fruit and pour the syrup. Again put on the cold. When both halves of the watermelon will be filled, cover them with cling film and refrigerate at least 4 hours.

Gel cut into slices and serve.

Bon appetit!