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Peach Mould Recipe
|Gelatin||1 Tablespoon (1 Envelope)|
|Syrup||1 1⁄4 Cup (20 tbs)|
|Red food coloring||3 Drop (Adjust Quantity As Needed)|
|Glazed cherries||2 Tablespoon (Adjust Quantity As Needed)|
|Lemon juice||1 Tablespoon|
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
Wash, peel and halve peaches.
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.
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.