Champagne Gelatin With Peaches And Plums
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Champagne Gelatin With Peaches And Plums
  Gelatin    Peaches    Nuts  
Last updated 6/12/2012 1:12:46 AM. Recipe ID 40881. Report a problem with this recipe.
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      Title: Champagne gelatin with peaches and plums
 Categories: Desserts, June 1996 i, Nuts, Recipes fro
      Yield: 8 Servings
 
      3 c  Champagne; rose
  3 1/2 c  Sugar
      6    Bags chamomile tea
      6    Whole peaches; ripe
      2 pk Unflavored gelatin
      2 md Plums
 
  Bring champagne, 2 cups sugar, tea and 6 cups water to a boil; reduce
  heat and simmer 10 minutes. Add peaches; simmer gently for 5 to 20
  minutes (knife should insert easily into peach). Let peaches cool in
  liquid, 3 hours. Peel peaches, slice 2 into 8 sections each. Set
  aside remaining peaches. Strain liquid. Chill 2 cups liquid. Sprinkle
  gelatin over cold liquid; let stand to soften, 5 minutes. Meanwhile,
  bring 2 cups liquid to a boil. Add to gelatin mixture; whisk to
  dissolve gelatin, about 5 minutes. Pour 3 tablespoons of the mixture
  into mold to coat bottom. Cover; refrigerate 30 minutes, until just
  set. Combine remaining 1 1/2 cups of sugar and 1 1/2 cupspoaching
  liquid in a skillet; bring to a boil, stirring to dissolve sugar.
  Reduce heat; let syrup simmer. Halve plums and remove pits. Add
  plums, cut side down, and poach until skin loosens, 5 to 10 minutes.
  Remove from syrup; let cool. Remove skins. Slice each into 4 wedges.
  Chill. Arrange plums over gelatin in mold. Add 3/4 cup gelatin
  mixture. Cover with plastic; refrigerate 45 minutes, or until set.
  Add remaining gelatin; arrange peach slices on top. Cover with
  plastic; chill until set, 6 hours. To unmold, dip mold briefly into
  hot water and run tip of a knife around edge. Invert onto a platter.
  Cut reserved peaches in half, discard pits, and serve with gelatin.
  
  Recipe 




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Recipe ID 40881 (Apr 03, 2005)

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