Preparation:
Combine 2 LBS sliced peaches, 1 CUP sugar, and 2 TBL lemon juice in a large bowl; mix gently and let stand for 15 minutes. Soften 2 PKGS unflavored gelatin in 1/4 CUP cold water in the top of a double boiler. Heat over hot water until the gelatin dissolves. Add 3 CUPS scalded milk and mix well. Remove from the heat and add 1 CUP sugar and 1/4 TSP salt; stir until the sugar dissolves. Cool. Puree half the peaches in a blender, chop the remaining peaches. Combine the peaches with 1-1/2 CUPS cream, 1 TSP almond extract, 1/2 TSP vanilla, and the gelatin mixture. Chill for 2 hours. Pour into a 13'' x 9'' metal pan and freeze for 1 hour. Meanwhile, combine 1/4 CUP margarine and 1 TBL water in a saucepan. Cook to 300¦ or the hard-crack stage . Pour the praline mixture onto a buttered baking sheet, spreading as thin as possible. Cool then grind fine in a blender. Pour the chilled mixture into a chilled mixer bowl and beat until smooth. Add the praline mixture and 1-1/2 CUPS cream that! ! ! has been whipped to stiff peaks. Pour into the pan and chill for 4 hours, or unt |
