20 minutes, plus chilling time
The rosé jelly can be prepared up to three days in advance, and the desserts can be assembled and chilled up to 4 hours in advance.
1/4 cup red grape juice
3 tablespoons plus 2 teaspoons sugar, divided
1 1/2 cups rosé wine ( 1/2 bottle), divided
1 ( 1/4 -ounce) envelope unflavored gelatin
2 ripe nectarines, sliced
1 cup blueberries
1. In a medium saucepan
(off heat), mix together the grape juice, 3 tablespoons sugar and 2 tablespoons of the rosé wine. Sprinkle the gelatin over the surface and let stand 5 minutes.
2. Heat the mixture
over medium-low heat, stirring gently, until the sugar and gelatin are dissolved, taking care that it does not boil.
3. Mix in the remaining rosé,
then pour the mixture into a shallow glass or nonreactive container to chill for at least 4 hours, or until jelled. (It will not be a stiff jelly, but will be supple and spoonable.)
4. To serve,
toss the nectarine slices and blueberries with the remaining sugar. Cut the gelatin into half-inch squares. Layer the fruit and jelly in goblets, alternating as you go.