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