Molded Apricot Ring
|Canned apricots||1 Pound|
|Pineapple juice||1 Cup (16 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Cream cheese||3 Ounce|
|Whipped cream||1 Tablespoon|
|Green pepper||1⁄2 Small, blanched, finely chopped|
|Paprika pepper||1 Pinch|
Drain the apricots, finely chop enough to make 1/4 cup and reserve the rest.
Mix 1 cup apricot syrup with the pineapple juice and heat to boiling point.
Soften the gelatine for 5 minutes in the water.
Then dissolve it in the hot fruit juice.
Add the chopped apricots to half the gelatine and pour into a small ring mold.
Refrigerate until set.
Chill the remaining gelatine until it begins to thicken.
Blend the cream cheese with the cream, add green pepper, paprika and salt, and spread on top of the firm gelatine.
Cover with the remaining thickened gelatine and set aside until firm.
Unmold and fill the center with watercress or lettuce and the remaining apricots.