Halve the water melon, remove the pulp. Dice peeled apples and melon. Remove stones of the apricots. Soak gelatin in cool water.

Cook syrup of the water and half of the sugar, add the apples, pears, apricots and simmer for 1-2 minutes.

Cube 1/3 of the water melon pulp, chop the remaining pulp, put the chopped pulp in the syrup with fruits, add the remaining sugar, cinnamon and wine and simmer for 3 minutes. Cast the cooked syrup with vegetables in a colander, placed over a saucepan, mix the drained syrup with the soaked gelatin and bring to boil. Cool.

Fill the water melon shells with the jelly (quarter of the volume), let the jell set. Put the remaining fruits and berries in layers, covering each layer with the remaining jelly and chilling until set. Then cool until completely set.

Before serving slice the water melon shells together with the jelly into portioned pieces and arrange them in plates.