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Peach Currant Salad Mold

Western.Chefs's picture
Ingredients
  Ding peach halves 1 Can (10 oz)
  Boiling water 1 Cup (16 tbs)
  Peach flavor gelatin 3 1⁄2 Ounce (1 Packet)
  Currant jelly 2 Tablespoon
  Orange marmalade 2 Tablespoon
  Toasted slivered almonds 2 Tablespoon
  Crisp salad greens 1 Cup (16 tbs)
Directions

MAKING
1) Drain the peach halves and reserve 1 cup of the canned syrup.
2) Into a bowl, add in the gelatine. Pour boiling water over the gelatine and stir till has dissolved completely.
3) Add in 1 cup of the reserved canned peach syrup over the gelatine.
4) Take 6 custard cups. Pour 3 tablespoons each of the gelatine mixture into every custard cup. Place them in the refrigerator for 15 minutes to set.
5) Place the bowl of the remaining gelatine in the refrigerator for about 1 hour till it starts to resemble the consistency of an unbeaten egg white.
6) In a small bowl, mix together the currant jelly, marmalade and almonds. Add a tablespoon of this mixture into each of the custard cup.
7) Place a peach half over the jelly mixture in each of the custard cup.
8) Pour the leftover gelatine mixture over the top of the jelly mix.
9) Place the custard cups in the refrigerator and chill for about 2 hours, but preferably overnight.

SERVING
10) To unmould the Salad, loosen around the edges of the mould. Turn the mould over onto the serving platter.
11) You may place a hot cloth over the mould to help speeden the process. Shake the salad gently onto the platter.
12) Garnish the Peach Currant Salad Mold with the crisp salad greens.
13) Serve cooked ham or turkey on the side, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Salad
Interest: 
Holiday, Party
Restriction: 
Vegetarian
Ingredient: 
Peach
Preparation Time: 
20 Minutes
Servings: 
6

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