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Molded Fruit Compote Salad

Charles.Durand's picture
Ingredients
  Apricot nectar 1 Cup (16 tbs)
  Orange flavored gelatin 3 Ounce (1 Package)
  Orange juice 3⁄4 Cup (12 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Canned fruits 30 Ounce, drained and cut in pieces (1 Can, For Salad)
Directions

Heat apricot nectar to boiling.
Pour over gelatin in a bowl and stir until gelatin is dissolved.
Mix in orange and lemon juices.
Chill until gelatin is slightly thicker than thick, unbeaten egg white.
Stir in the fruit.
Turn into 6 individual molds.
Chill until firm.
Unmold onto a chilled serving plate.
Garnish with crisp lettuce or curly endive

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Method: 
Chilling

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