Apricot Ring Mold Recipe
Summary
Ingredients
1 can (1 pound, 4 ounces) apricots
1 cup pineapple juice
1 envelope unflavored gelatin
2 tablespoons water
1 (3-ounce) package cream cheese
1 tablespoon whipped cream
1/2 small green pepper, blanched, finely chopped
Pinch of paprika
Pinch of salt
Watercress or lettuce
Directions
Drain apricots; finely chop enough to make lA cup; reserve rest.
Mix 1 cup apricot syrup with pineapple juice; heat to boiling.
Soften gelatin 5 minutes in water; dissolve in hot fruit juice.
Add chopped apricots to half the gelatin; pour into small ring mold.
Refrigerate until set.
Chill remaining gelatin until it begins to thicken.
Blend cream cheese with cream.
Add green pepper, paprika, and salt; spread on firm gelatin.
Cover with remaining thickened gelatin; set aside until firm.
Unmold; fill center with watercress and remaining apricots.
Mix 1 cup apricot syrup with pineapple juice; heat to boiling.
Soften gelatin 5 minutes in water; dissolve in hot fruit juice.
Add chopped apricots to half the gelatin; pour into small ring mold.
Refrigerate until set.
Chill remaining gelatin until it begins to thicken.
Blend cream cheese with cream.
Add green pepper, paprika, and salt; spread on firm gelatin.
Cover with remaining thickened gelatin; set aside until firm.
Unmold; fill center with watercress and remaining apricots.
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