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Recipe: Harlequin Jelly and Conserve

Misc.

I know this isn't what you are looking for, but I found them when I looked for that type of recipe with the name "harlequin." Thought the jelly would be pretty to serve at a brunch. The other one just looked pretty darn good. Would be interested to hear if anyone has tried them.Harlequin Jelly

Wash a jelly mould with the white of an egg*; melt a little currant jelly and pour into it, let it cool. When cold, melt some plum jelly and pour in. Let this cool. Melt crabapple jelly and so on, in layers of various colors, until the mould is full. Care must be taken that the jellies are only warm enough to run, because if they are hot, they will mix and spoil the effect. High-colored jellies and cream blanc mange moulded in layers in the same way make a beautiful Harlequin. Turn out when cold and stiff.

[* Don't blame me for salmonella, please; you'll need to adjust this.]Harlequin Conserve

30 yellow peaches, chopped
15 red plums, seeded and chopped
1 pound white grapes
1 pineapple, diced
2 oranges, thinly sliced
Sugar
1/4 pound blanched almonds
1/4 pound pecans

Measure all the fruit together and allow 3/4 cup of sugar to each cup fruit. Cook gently for 20 minutes. Add nut meats and cook 3 minutes longer. Seal while hot.



MsgID: 0042169
Shared by: barb/mn
In reply to: Recipe: Cranberry Chutney (using raisins and gin...
Board: Cooking Club at Recipelink.com
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