Champagne Gelatin with Peaches and Plums

Title:
Champagne Gelatin with Peaches and Plums

Yield:
8 Servings

Categories:
Desserts,
Nuts,
Recipes
fro




Ingredients:





     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 by: Martha Stewart Living, June 1996


 


 Posted to EAT-L Digest  by Jazzbel 
on Mar 7,


 1998