2 Tbls. unsweetened gelatin 1/2 cup water 2 cups chardonnay 1/2 cup sugar 1/4 cup blanched slivered almonds 2 cups prepared fruit ( strawberries, melon balls, seedless grapes, chopped apricots ) ice cream or whipped cream, for serving Sprinkle gelatin over water in a small bowl. Place chardonnay in a medium pan with sugar and heat gently while stirring to dissolve sugar. Remove from heat, add gelatin mixture and stir until dissolved. Cool gelatin mixture until it begins to thicken slightly. Place a few tablespoons in a 5- or 6-cup capacity mold which has been rinsed with cold water. Arrange a layer of fruit and almonds on top, allow to set and repeat until all fruits and almonds have been used. Chill the gelatin in refrigertor for several hours or until it is firmly set. Un mold and serve plain or with ice cream or whipped cream. Extra chopped fresh fruit may be served with the dessert. Note: Clear apple juice with a tablespoon lemon juice can be used instead of chardonnay.