"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 #21/2 size apricots or peaches 1/4 c. vinegar 1 tsp. whole cloves 1 4inch stick cinnamon 1 box orange jello orange juice if desired
Drain apricots or peaches reserving liquid. Set fruit aside and measure 1/14 c. liquid (add water or orange juice if needed). Add vinegar and spices and pour in sauce pan. Bring to boil and drop in fruit. Simmer 10 min and remove spices. Remove fruit and mash lightly. Add enough water or orange juice to make 2 cups liquid. Add jello to hot liquid. You can add 1/2 envelope knox jelatin to 1/4 cup cold water and add to jello mixture for it sets better. Put fruit in 9 inch dish and pour jello mixture over. Put in refrigerator to congeal. Serve on lettuce and top with spoonful of mayo.
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