•1 package of (3-ounce) orange-colored gelatin powder, such as orange, peach or apricot
•1 cup boiling water
•1 can (15-ounce) peaches, apricots or pears in juice or extra-light syrup, not drained
•2 1/4 cups sparkling wine
•1/4 cup hot-chocolate mix
1.Mix gelatin powder and boiling water until the powder completely dissolves, about 2 minutes.
2.Purée the canned fruit in a blender or food processor until completely smooth.
3.Mix with gelatin and divide between 18, 2-ounce test tubes; you should fill each test tube about half way.
4.Refrigerate until firm. Heat the grape juice in a sauce pan until simmering. Stir in the hot-chocolate mix until it dissolves; refrigerate.
5.To serve: Fill the test tubes with the sparkling wine. Poke a skewer down the sides of the test tube into the gelatin so that the sparkling wineflows down creating dark stripes through the orange gelatin.
Note: For non-alcoholic version; in place of the sparkling wine replace with a grape-juice mixture.