Champagne Gelatin With Peaches & Plums Recipe




Champagne Gelatin With Peaches & Plums Ingredients

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

 

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This is a recipe for Champagne Gelatin With Peaches & Plums from the recipe cookbook of Recipes-to-go (Meat)


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Champagne Gelatin With Peaches & Plums

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Champagne Gelatin With Peaches & Plums Directions

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

 

 

 

 

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