Peach Melba Sponge
|Cling peach slices||8 Ounce|
|Water||2 Cup (32 tbs)|
|Raspberry gelatin||3 Ounce|
|Pineapple sauce||1 Cup (16 tbs)|
Drain syrup from peaches into a 2 cup measure; add water to make 13/4 cups; pour 1 cup into a small saucepan.
Dice peaches and set aside.
Heat syrup mixture in saucepan to boiling; stir into gelatin in a medium size bowl until gelatin dissolves; stir in remaining syrup mixture.
Place bowl in a pan of ice and water to speed setting.
Chill, stirring several times, just until as thick as unbeaten egg white.
Keeping bowl over ice, beat vigorously with a rotary beater until mixture doubles in volume and mounds softly; fold in diced peaches.
Spoon into a 6 cup mold.
Chill several hours, or until firm.
Just before serving, loosen dessert around edge with a knife; dip mold very quickly in and out of hot water.
Cover with a serving plate; turn upside down; gently lift off mold.
Serve with PINEAPPLE SAUCE.
Pineapple SAUCE Combine 11/2 cups pineap ple juice and 1 package (about 4 ounces) vanilla instant pudding in a small bowl; beat, following label directions.
Let stand several minutes to thicken.
Just before serving, stir lightly. Chill any leftover sauce to serve with plain cake or custard another day.