Fruit Gelee with Wine
Cut about 3 cm from the lemon rind (approximately 1 1/4 inch) and squeeze out the juice.
Combine the agar, lemon zest, juice and sugar with the wine in a pan and mix together. Bring to the boil and cook for 2 minutes while stirring.
Allow to cool and remove the lemon peel.
Divide the fruit into small serving dishes. Pour the lukewarm agar mixture over the top so that all the fruit is covered.
Refrigerate until set, at least 3 hours.
Heat the apricot jam and pass it through a sieve.
Plunge the bottom of the dishes into hot water briefly to release the gelatins from the molds. Invert each onto a plate and drizzle will apricot jam.
Serve garnished with skewers of small melon balls, if desired.