Cullen's Pickled Peaches Congealed Salad
1 (3-ounce) package lemon-flavored gelatin
½ cup orange juice
½ cup water
1 (15-ounce) jar pitted Royal Ann cherries in light syrup
1 cup chopped pecans
Bibb lettuce leaves (optional)
1 cup whipping cream
1 tablespoon mayonnaise
Garnish: fresh cranberries
DRAIN pickled peaches, reserving 1 cup liquid in a saucepan. Coarsely chop
peaches.
BRING reserved 1 cup liquid to a boil; remove from heat. Stir in gelatin,
stirring 2 minutes or until gelatin dissolves. Stir in orange juice and ½ cup
water. Stir in chopped pickled peaches, cherries, and pecans.
SPOON mixture into a lightly greased 4½-cup ring mold. Cover and chill 8 hours
or until firm. Unmold salad onto Bibb lettuce leaves, if desired, or onto a
platter or serving dish.
BEAT whipping cream at high speed with an electric mixer until soft peaks form;
fold in mayonnaise. Serve salad with whipped cream mixture. Garnish, if desired.
*2 (15-ounce) cans harvest spice sliced peaches may be substituted for spiced
pickled peaches. Proceed as directed, using a 5½-cup mold.
NOTE: For testing purposes only, we used Oregon Fruit Products Pitted Light
Sweet Royal Anne Cherries in light syrup.
COOK'S NOTES
Follow these tips for perfectly shaped congealed salads.
* Lightly spray the inside of the mold with vegetable cooking spray before
filling.
* Be sure gelatin is firm before unmolding. Gently press the top with your
finger-it should spring back or jiggle.
* Before unmolding, gently run a small knife around the outer edge to break the
seal.
* Dip bottom of mold in warm water for about 15 seconds before unmolding. Be
careful not to get any water in the mold.
* If salad sticks to mold, return to warm water for 5 more seconds, and try
again.
* You may also wrap the outside of the mold with a warm, damp tea towel. Wet the
towel with hot water, and wring it out. Wrap the towel around the bottom and
partially up the sides of mold. Let stand for 1 to 2 minutes.
* To serve on a bed of crisp lettuce leaves, place the greens face down on the
salad in the mold. Top with the platter, and turn over.
* When serving directly on a platter, moisten platter with a little water before
inverting mold to help gelatin adhere to surface.
* Be sure to include the whipped cream or topping in the center of the ring or
serve on the side.
* To fix a small broken piece of congealed salad, put it back into place; then
use a tiny bit of water to seal the edges of the seam.
* If you have a major mishap, cube the entire congealed salad, and serve in a
large bowl.