| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
|
Salads, Appetizers, Easy |
8 |
Servings |
INGREDIENTS
| 1 |
|
One pound 14 oz. can fruit cocktail |
| 1 |
|
3 ounce pkg. peach flavored gelatin |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Lemon juice |
| 1/3 |
c |
Sherry |
| 1/2 |
pt |
Whipping cream |
| 2 |
tb |
Sugar |
| 1/4 |
ts |
Almond extract |
| 1/2 |
c |
Roasted, chopped or slivered almonds |
INSTRUCTIONS
Drain fruit cocktail, reserving all syrup. Heat syrup to almost boiling;
dissolve gelatin and salt in hot syrup. Stir in lemon juice and sherry.
Chill until partially congealed. Whip cream with sugar and almond extract
until stiff; fold into gelatin mixture. Fold in almonds and drained fruit
cocktail; turn into 1 1/2 quart mold. Chill until firm. Unmold to serve.
Yield: 8-10 servings. Typed in MMFormat by cjhartlin.msn@attcanada.net
Source: Pilot Club Cookbook.
Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@attcanada.net on Mar
28, 1999
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