| Instructions: |
3 c Champagne -- rose
3 1/2 c Sugar
6 Bags chamomile tea
6 Whole peaches -- ripe
2 pk Unflavored gelatin
2 md Plums
Bring champagne, 2 cups sugar, tea and 6 cups water to a boil; reduce
heat and simmer 10 minutes. Add peaches; simmer gently for 5 to 20
minutes (knife should insert easily into peach). Let peaches cool in
liquid, 3 hours. Peel peaches, slice 2 into 8 sections each. Set
aside remaining peaches. Strain liquid. Chill 2 cups liquid. Sprinkle
gelatin over coldliquid; let stand to soften, 5 minutes. Meanwhile,
bring 2 cups liquid to a boil. Add to gelatin mixture; whisk to
dissolve gelatin, about 5 minutes. Pour 3 tablespoons of the mixture
into mold to coat bottom. Cover; refrigerate 30 minutes, until just
set. Combine remaining 1 1/2 cups 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
plums, cut side down, and poach until skin loosens, 5 to 10 minutes.
Remove from syrup; let cool. Remove skins. Slice each into 4 wedges.
Chill. Arrange plums over gelatin in mold. Add 3/4 cup gelatin
mixture. Cover with plastic; refrigerate 45 minutes, or until set.
Add remaining gelatin; arrange peach slices on top. Cover with
plastic; chill until set, 6 hours. To unmold, dip mold briefly into
hot water and run tip of a knife around edge. Invert onto a platter.
Cut reserved peaches in half, discard pits, and serve with gelatin.
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