Peach Mould Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Gelatin1 Tablespoon (1 Envelope)
 Syrup1 1⁄4 Cup (20 tbs)
 Red food coloring3 Drop (Adjust Quantity As Needed)
 Peaches6
 Glazed cherries2 Tablespoon (Adjust Quantity As Needed)
 Lemon juice1 Tablespoon
 Sugar2 Tablespoon
 Water3 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2060 Calories from Fat 22

% Daily Value*

Total Fat 3 g4%

Saturated Fat 0.21 g1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 369.6 mg15.4%

Total Carbohydrates 524 g174.7%

Dietary Fiber 15.8 g63.4%

Sugars 140.1 g

Protein 22 g44.6%

Vitamin A 66.7% Vitamin C 123.7%

Calcium 17.7% Iron 33.4%

*Based on a 2000 Calorie diet

Directions

Prepare syrup from 1 1/4 cup water and 3/4 cup sugar.
Wash, peel and halve peaches.
Remove stones.
Simmer in syrup for two minutes.
Drain peaches from syrup.
Soak gelatine in 3 tablespoons water for five minutes.
Add to the syrup.
Add sugar and lemon juice.
Measure syrup.
Add more water to make 1 3/4 cup.
Place in refrigerator to set.
When partially set beat with a fork.
Put half cherry in centre of each peach half.
Arrange on a flat aluminium mould or cake tin with cut side down.
Pour gelatine mixture on peaches.
Chill for three hours to set.
Just before serving unmould pudding.
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