Time 20m Yield 4-6 servings. Number Of Ingredients 4 Steps:
Drain peaches, reserving juice; add enough water to juice to measure 1 cup. Place peaches in a blender. Cover and process until smooth; set aside. , In a large saucepan, combine the sugar, nutmeg and reserved juice mixture. Bring to a boil over medium heat; cook and stir for 1 minute or until sugar is dissolved. Remove from the heat; stir in gelatin until dissolved. Stir in the peach puree. , Pour into a 3-cup mold coated with cooking spray. Refrigerate until set. Just before serving, unmold onto a serving plate.
Time 8h45m Yield 9 1 cup servings, 9 serving(s) Number Of Ingredients 7 Steps:
Empty both packages of peach gelatin into a bowl. Stir in 2 cups of the boiling water until the gelatin is fully dissolved. Stir in 3/4 cups of the cold water and the peach schnapps or water. Refrigerate mixture until thickened. If using canned peaches, drain well. Arrange some of the peach slices in a formation in the bottom of a 9-cup mold. Reserve remaining peaches. Spoon thickened peach gelatin into the mold over te arranged peach slices. Refrigerate until gelatin is set but not firm. Meanwhile, in a separate bowl, sprinkle unflavored gelatin over 1/2 cup of the cold water and allow the gelatin to absorb the water. Stir in 1 1/2 cups of the boiling water until gelatin is fully dissolved. Stir in sweetened condensed milk until the mixture is smooth. Refrigerate mixture until slightly thickened. Chop up any remaining peach slices and fold into sweetened condensed milk mixture. Gently spoon into the mold over the peach gelatin layer. Refrigerate until firm. Unmold and serve. Makes 9 cups.
Time 20m Yield 4 Number Of Ingredients 4 Steps:
Drain peaches, reserving juice; add enough water to juice to measure 1 cup. Place peaches in a blender. Cover and process until smooth; set aside. In a saucepan, combine the sugar, nutmeg and reserved juice mixture. Bring to a boil over medium heat; cook and stir for 1 minute or until sugar is dissolved. Remove from the heat; stir in gelatin until dissolved. Stir in the peach puree. Pour into a 3-cup mold coated with non-stick cooking spray. Refrigerate until set. Just before serving, unmold onto a serving plate.
Time 20m Yield 4 Number Of Ingredients 4 Steps:
Drain peaches, reserving juice; add enough water to juice to measure 1 cup. Place peaches in a blender. Cover and process until smooth; set aside. In a saucepan, combine the sugar, nutmeg and reserved juice mixture. Bring to a boil over medium heat; cook and stir for 1 minute or until sugar is dissolved. Remove from the heat; stir in gelatin until dissolved. Stir in the peach puree. Pour into a 3-cup mold coated with non-stick cooking spray. Refrigerate until set. Just before serving, unmold onto a serving plate.
Time 7h Yield 14 serving(s) Number Of Ingredients 12 Steps:
Peach layer: Drain peaches; combine peach syrup, lemon juice and enough cold water to make 2 cups. Dissolve lemon gelatin in 2 cups hot water; add syrup mixture and refrigerate until partially set. Blend in peaches; pour into 3-quart mold. Refrigerate until set. Cheese layer: Combine milk, mayonnaise, cream cheese and blend well. Stir in pecans. Spread cheese mixture over peach layer in mold and refrigerate till firm. Raspberry layer: Drain raspberries; combine raspberry syrup, lemon juice and enough cold water to make 2 cups. Dissolve raspberry gelatin in 2 cups hot water; add syrup mixture; refrigerate until partially set. Blend in raspberries; pour over cheese layer in the mold. Refrigerate until set. This may require several hours. To serve, unmold on a platter, slice and serve on a bed of lettuce.
Number Of Ingredients 6 Steps:
Soften gelatin and water in top of a double boiler dissolve over hot water cool. Mix with peaches and powdered sugar. Whip cream. Beat egg whites until stiff and fold in with whipped cream. Pour into an oiled mold and chill until set.
