INGREDIENTS

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