Peach Raspberry Gelatin


  • 1 envelope unflavored gelatin
  • 1 (15oz) can sliced peaches in light syrup
  • 1 cup fresh raspberries
  • 1/4 tsp almond extract
  • In a glass measuring cup, sprinkle gelatin over 1/4 cup of water and let soften for 2 to 3 minutes.
  • Meanwhile, drain peaches well and reserve the syrup.
  • Arrange the peaches and raspberries in a 3 or 4 cup mold or a glass/ceramic baking dish.
  • Heat reserved syrup to boiling and add to gelatin, stirring until gelatin is completely dissolved.
  • Add enough cold water, if necessary to make 1 cup.
  • Stir in almond extract and pour gelatin mixture over fruits.
  • Refrigerate until firm, at least 3 hours.
  • To unmold,dip bottom of pan in hot water for about 10 seconds, then invert onto a serving platter and shake firmly to release.
  • Slice to serve.

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