"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Peaches Cardinal Recipe

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This recipe for Peaches Cardinal, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Beutler
Added: Sunday, February 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 large cans peaches
4 tsp vanilla
2 10-oz pkg frozen raspberries, thawed
1/2 sugar
1-1/2 tsp unflavored gelatin
1/2 c water

Directions:
Directions:
Drain the juice from 2 large cans of peaches into a refrigerator container. Stir in 4 tsp vanilla into the juice. Return peaches to syrup and chill for 24 hours.
Drain and reserve the juice from the raspberries. Dissolve 1-1/2 tsp unflavored gelatin in 1/2 c water (over heat). Add juice from raspberries. Chill until set. (Will not be firm.)
Sieve the raspberries to remove seeds. Put puree in blender with 1/2 c sugar. Blend at high speed till sugar is dissolved. Add half of gelatin mixture to puree and blend several minutes. Repeat with remaining gelatin. Return to refrigerator and chill well.

Drain peaches well. (Use a cake rack.) Arrange peach halves attractively on serving plate(s). Coat peaches with raspberry puree and chill until serving time.

 

 

 

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