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Imperial Peach Mold

Western.Chefs's picture
Ingredients
  Lemon flavored gelatin 3 (1 Package)
  Peach flavor gelatin 3 (1 Package)
  Peach nectar 2 1⁄2 Cup (40 tbs)
  Ginger ale 1 3⁄4 Cup (28 tbs)
  Ripe peaches/8 canned peach halves, drained 4
  Apple jelly/Red currant jelly 2 Tablespoon
  Heavy cream 1⁄2 Cup (8 tbs)
  Maraschino cherries 6
Directions

Mix gelatins in a bowl.
Heat peach nectar to boiling, pour over gelatins, stirring until they dissolve; add ginger ale and pour into a 1-quart mold.
Cool, then chill until firm.
Unmold on a large platter.
Surround with peeled and pitted peach halves, hollow sides up (dip fresh ones in lemon juice to prevent darkening) and fill hollows with jelly.
Whip cream to soft peaks, drop by spoonfuls onto jelly, and top with cherries.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Peach
Preparation Time: 
20 Minutes
Servings: 
4

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