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Imperial Peach Mold Recipe
|Lemon flavored gelatin||3 (1 Package)|
|Peach flavor gelatin||3 (1 Package)|
|Peach nectar||2 1⁄2 Cup (40 tbs)|
|Ginger ale||1 3⁄4 Cup (28 tbs)|
|Ripe peaches/8 canned peach halves, drained||4|
|Apple jelly/Red currant jelly||2 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
Calories 393 Calories from Fat 103
% Daily Value*
Total Fat 12 g18.1%
Saturated Fat 7.1 g35.6%
Trans Fat 0 g
Cholesterol 41.1 mg
Sodium 127.4 mg5.3%
Total Carbohydrates 65 g21.8%
Dietary Fiber 3.1 g12.2%
Sugars 59 g
Protein 10 g20.1%
Vitamin A 20.3% Vitamin C 19%
Calcium 25.8% Iron 7.7%
*Based on a 2000 Calorie diet
Heat peach nectar to boiling, pour over gelatins, stirring until they dissolve; add ginger ale and pour into a 1-quart mold.
Cool, then chill until firm.
Unmold on a large platter.
Surround with peeled and pitted peach halves, hollow sides up (dip fresh ones in lemon juice to prevent darkening) and fill hollows with jelly.
Whip cream to soft peaks, drop by spoonfuls onto jelly, and top with cherries.