1/2 cup sugar
3 tablespoons vinegar
2 cups water
1 tablespoon whole cloves
4 cinnamon sticks
1 6-ounce package peach gelatin
1 29-ounce can unsweetened peach halves
In a medium saucepan, combine sugar, vinegar and water. Tie cloves and cinnamon in a cheesecloth bag; place in the saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for ten minutes. Remove from the heat and discard spice bag.
Add gelatin; stir until dissolved. Drain peaches, reserving syrup; set peaches aside. Add water to syrup to equal two cups. Add to gelatin mixture; stir well. Chill until firm.
Note: If desired, 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground cloves may be substituted for the whole spices; combine with the gelatin before adding to sugar mixture.
Recipe makes 10 servings.
Extra: Peach Salad
Heat grill. Spray 1 halved peach with non-stick spray. Grill 2 to 3 minutes per side. Cool and slice. Toss with 1-1/2 cup baby arugula, 1/4 cup low fat goat cheese, 1 tablespoon sliced almonds, 1/2 tablespoon olive oil, and 1 teaspoon vinegar. Makes 1-3/4 cups.
Did You Know?
Peaches will peel more easily if blanched for a minute in boiling water, then plunged into cold water for a minute to cool.
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