2 clementines, segmented
4 gelatin sheets
(see note) or 1 teaspoon
2¼ pounds clementines,
juiced ( 20 ounces
of juice), divided
Juice of 1 lemon
2 teaspoons sugar, divided
Whipped cream or
ice cream, for serving
Place the segments of 1 clementine in the bottom
of a 6- to 7-inch jelly mold or bowl.
Soften 2 sheets of gelatin in a little water. Add to
this 10 ounces of warm (not hot) clementine juice,
plus half of the lemon juice and 1 teaspoon sugar.
Stir until the gelatin is dissolved. Pour over the
clementine segments and place in the fridge to
cool and set. Once it is set, place the segments
of the second clementine on top.
Repeat the process of dissolving 2 sheets of gelatin
in a little water with warmed clementine juice,
lemon juice and 1 teaspoon sugar. Let cool a little,
then pour over the top of the second clementine.
Return to the fridge to set.
Once set, dip the mold in hot water and unmold
the jelly. Serve with a spoonful of whipped cream
or ice cream. Makes 2-4 servings.
Note: Gelatin sheets give a clearer consistency
to the jelly; however, they are typically available
only at food service retailers.
Perfect Peach Pound Cake
Sunny Valley International
1 cup butter, softened
3 cups granulated sugar
6 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
3 cups ;our
¼ teaspoon baking soda
½ cup sour cream
2 cups ;nely diced peeled
fresh Eastern peaches
2 fresh Eastern peaches,
pitted and sliced,
Preheat oven to 350°F. Grease and ;our a
10-inch tube pan.
Cream butter and sugar with a mixer. Add
eggs one at a time, beating well after each
addition. Add vanilla and almond extracts
and mix until blended.
In a small bowl, combine ;our and baking
soda. Add to the butter mixture and mix
Fold in sour cream and diced peaches. Pour
into the tube pan.
Bake for 75-85 minutes, or until a toothpick
inserted in the center comes out clean. Let
cool for 30 minutes.
Remove the cake from the pan and sprinkle
with confectioners’ sugar. Serve with peach
slices. Makes 6-8 servings.