| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Bavarian |
Dessert |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Whipping cream |
| 1 |
cn |
(no. 2-1/2) peach halves; reserve juice |
| 1 |
pk |
Lemon jello |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Grated lemon rind |
| 1 |
pn |
Salt |
INSTRUCTIONS
Rub with vegetable oil a 9 inch round, deep pan. Arrange, cut side down in
pan, on peach half for each serving. Chill. Heat to boiling 1-1/2 cups
peach juice (if not enough, add water). Add gelatin and stir until
dissolved. Remove from heat, add lemon rind and salt. Chill until slightly
thicker than egg whites. Beat cream until stiff. Beat in Jello gradually.
Pour over peaches. Chill until firm. Serves 6.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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