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Peach Gelatin Ring Recipe
|Canned peach halves||29 Ounce (1 Can, No. 2 1/2 Size / 3 1/2 Cups)|
|Whole cloves||1⁄2 Teaspoon|
|Cinnamon stick||6 Inch|
|Orange pineapple gelatin||6 Ounce (2 Packages, 3 Ounce Each)|
|Orange juice||2 Cup (32 tbs)|
|Unpared apple/Plum wedges / slices of jellied cranberry sauce||1 , cut into 3 wedges|
Serving size: Complete recipe
Calories 1550 Calories from Fat 23
% Daily Value*
Total Fat 3 g4.3%
Saturated Fat 0.38 g1.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 877.9 mg36.6%
Total Carbohydrates 250 g83.4%
Dietary Fiber 32.4 g129.5%
Sugars 202.6 g
Protein 155 g309.4%
Vitamin A 148.2% Vitamin C 464.8%
Calcium 36.4% Iron 37.9%
*Based on a 2000 Calorie diet
Add water to syrup to make 2 cups.
In saucepan, combine syrup mixture, spices, and salt.
Cover and simmer 10 minutes; remove from heat and add gelatin, stirring to dissolve.
Let stand covered 10 minutes to steep.
Add orange juice.
Pour about half of the gelatin into a 6 1/2-cup ring mold.
Chill both portions of gelatin till partially set.
When gelatin in mold will support fruit, alternate peach halves and fruit wedges around mold, pushing fruit down into gelatin.
Pour remaining gelatin over.
Unmold on greens and circle with peach slices.
Fill center with greens, if desired.