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

A Message from our Provider:

“If you want to be a leader, you must serve.”