RCI-DS.001.0555.001
Tempt Me Peach Parfait
This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Manes Estate in Venus, Texas in 1981.
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyintermediate
Ingredients
- envelope plus 1 teaspoon unflavored gelatin1 unit
- ½ cup
- ¼ cup
- can peach nectar12 ounce
- 2 tablespoons
- 1 tablespoon
- peaches peeled and cut into cubes4 medium
- + 2 tablespoons frozen whipped topping thawed¼ cup
- additional peach slices1 unit
Method
1
Sprinkle the unflavored gelatin over ½ cup cold water in a small bowl and let it sit for 1 minute to bloom.
2
Heat the granulated sugar with 2 tablespoons water in a small saucepan over medium heat, stirring until the sugar dissolves completely.
3
Remove the pan from heat and stir in the bloomed gelatin until fully dissolved, then add the 12-ounce peach nectar and 1 tablespoon lemon juice.
1 minutes
4
Transfer the gelatin mixture to a bowl and refrigerate until it reaches a syrupy consistency, about 45 minutes to 1 hour, stirring occasionally.
5
Fold the 4 medium peaches (peeled and cubed) gently into the partially set gelatin mixture using a rubber spatula.
6
Divide the peach gelatin mixture evenly among 4 serving glasses or parfait cups, filling each about three-quarters full.
7
Top each parfait with 1 tablespoon of the thawed frozen whipped topping, distributing evenly.
8
Refrigerate the completed parfaits for at least 1 hour until the gelatin is fully set.
9
Garnish each parfait with a fresh peach slice just before serving.