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Maraschino Jelly With Peaches

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. Water
  2. 3 pint of Maraschino
  3. Cut
  4. Champagne
  5. 12 peaches
  6. 2 oz. of gelatine
Contains Sulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Cut 12 peaches in halves;
  2. blanch them in boiling water for five minutes;
  3. peel, and put them in some syrup in a basin ;
  4. Clarify 2 oz.
  5. of gelatine, as directed for Fruit Jelly with Champagne (vide page 614), and add 3 pint of Maraschino to the jelly;
  6. Drain the peaches on a sieve, and cut each piece in two;
  7. Put a mould in some pounded ice;
  8. pour a little jelly in it, and, when this is set, fill the mould with alternate layers of peach and jelly;
  9. Let the jelly remain in the ice for two hours;
  10. turn it out of the mould;
  11. and serve.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Vegetable peeler
  • Spatula
  • Sieve
  • Colander