Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 3 c. Champagne, rose
- 3 1/2 c. Sugar
- 6 bag chamomile tea
- 6 whl peaches, ripe
- 2 pkt Unflavored gelatin
- 2 med Plums
Direcciones
- Bring champagne, 2 c. sugar, tea and 6 c. water to a boil; reduce heat and simmer 10 min. Add in peaches; simmer gently for 5 to 20 min
- (knife should insert easily into peach). Let peaches cold in liquid, 3 hrs. Peel peaches, slice 2 into 8 sections each. Set aside remaining peaches. Strain liquid. Refrigerate2 c. liquid. Sprinkle gelatin over cool liquid; let stand to soften, 5 min. Meanwhile, bring 2 c. liquid to a boil. Add in to gelatin mix; whisk to dissolve gelatin, about 5 min.
- Pour 3 Tbsp. of the mix into mold to coat bottom. Cover; chill 30 min, till just set. Combine remaining 1 1/2 c. of sugar and 1 1/2 cupspoaching liquid in a skillet; bring to a boil, stirring to dissolve sugar. Reduce heat; let syrup simmer. Halve plums and remove pits. Add in plums, cut side down, and poach till skin loosens, 5 - 10 min. Remove from syrup; let cold. Remove skins. Slice each into 4 wedges. Chill. Arrange plums over gelatin in mold. Add in 3/4 c. gelatin mix. Cover with plastic; chill 45 min, or possibly till set. Add in remaining gelatin; arrange peach slices on top. Cover with plastic; refrigeratetill set, 6 hrs. To unmold, dip mold briefly into warm water and run tip of a knife around edge. Invert onto a platter. Cut reserved peaches in half, throw away pits, and serve with gelatin.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 454g | |
| Recipe makes 8 servings | |
| Calories 553 | |
| Calories from Fat 3 | 1% |
| Total Fat 0.37g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 106mg | 4% |
| Potassium 327mg | 9% |
| Total Carbs 123.29g | 33% |
| Dietary Fiber 2.1g | 7% |
| Sugars 119.06g | 79% |
| Protein 2.94g | 5% |
