3 cup champagne -- rose
3 1/2 cup sugar
6 bags chamomile tea
6 whole peaches -- ripe
2 package unflavored gelatin
2 medium plums
A Recipe for
Champagne Gelatin With Peaches & Plums
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
Coffee is a beverage that puts one to sleep when not drank. |
| Alphonse Allais |
Food Tip |
This Recipe for Champagne Gelatin With Peaches & Plums is one of thousands in the Recipes-to-go Meat Cookbook.
Food Tip |
If you enjoy this Champagne Gelatin With Peaches & Plums Recipe - you should enjoy the recipe collections you can find on the websites below:
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
This is a recipe for Champagne Gelatin With Peaches & Plums from the recipe cookbook of Recipes-to-go (Meat)
The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted. |
| George Bernard Shaw |
Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
Food Tip |
Bring champagne, 2 cups sugar, tea and 6 cups water to a boil; reduce
heat and simmer 10 minutes. Add peaches; simmer gently for 5 to 20
minutes (knife should insert easily into peach). Let peaches cool in
liquid, 3 hours. Peel peaches, slice 2 into 8 sections each. Set
aside remaining peaches. Strain liquid. Chill 2 cups liquid. Sprinkle
gelatin over coldliquid; let stand to soften, 5 minutes. Meanwhile,
bring 2 cups liquid to a boil. Add to gelatin mixture; whisk to
dissolve gelatin, about 5 minutes. Pour 3 tablespoons of the mixture
into mold to coat bottom. Cover; refrigerate 30 minutes, until just
set. Combine remaining 1 1/2 cups of sugar and 1 1/2 cupspoaching
liquid in a skillet; bring to a boil, stirring to dissolve sugar.
Reduce heat; let syrup simmer. Halve plums and remove pits. Add
plums, cut side down, and poach until skin loosens, 5 to 10 minutes.
Remove from syrup; let cool. Remove skins. Slice each into 4 wedges.
Chill. Arrange plums over gelatin in mold. Add 3/4 cup gelatin
mixture. Cover with plastic; refrigerate 45 minutes, or until set.
Add remaining gelatin; arrange peach slices on top. Cover with
plastic; chill until set, 6 hours. To unmold, dip mold briefly into
hot water and run tip of a knife around edge. Invert onto a platter.
Cut reserved peaches in half, discard pits, and serve with gelatin.
Recipe By : Martha Stewart Living, June 1996
From: "Dax C. Davis" <dax@airmail.Net>date: Sat, 13 Jul 1996 07:12:31
~0500
Serves: 8
Champagne Gelatin With Peaches & Plums Recipe brought to you by Recipes To-Go