Champagne Gelatin With Peaches And Plums

We hear much in our day of the rest of faith, but there is such a thing as the fight of faith in prayer as well as in effort. Those who would have us think that they have attained to some sublime height of faith and trust because they never know any agony of conflict or of prayer, have surely gotten beyond their Lord, and beyond the mightiest victors for God, both in effort and prayer, that the ages of Christian history have known. When we learn to come to God with an intensity of desire that wrings the soul, then shall we know a power in prayer that most of us do not know now.

R.A. Torrey

CATEGORY	CUISINE	TAG	YIELD
Grains		Desserts, June 1996 i, Nuts, Recipes fro	8	Servings

INGREDIENTS

3	c	Champagne, rose
3 1/2	c	Sugar
6		Bags chamomile tea
6		Whole peaches, ripe
2		Unflavored gelatin
2		Plums

INSTRUCTIONS

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
<jazzbel@MAIL.BATELNET.BS> on Mar  7, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 385 Calories From Fat: 2 Total Fat: <1g Cholesterol: 0mg Sodium: <1mg Potassium: 225.5mg Carbohydrates: 98.7g Fiber: 1.8g Sugar: 97.2g Protein: 1.1g