2 cups fresh or canned 1/2 envelopes (1/2 pitted black sweet tablespoons) gelatin cherries 1 cups dry white wine
1 cup sugar 1 tablespoon lemon juice
1 cup cognac Blanched toasted almonds
Sprinkle the cherries with the sugar. (Use only % cup for canned cherries.) Cover, and chill 1 hour. Drain the juice into a measuring cup. Add the cognac and enough water to make 1 cup.
Soften the gelatin in cup of the wine. Place over hot water, and stir until dissolved. Mix in the remaining wine, the cherry liquid, and the lemon juice. Using half the mixture, spoon into eight custard cups. Chill until set. Put an almond in each cherry and arrange over the set gelatin. Cover with the remaining gelatin mixture. Chill until set. Unmold, and serve with whipped cream.
Serve with champagne, a sweet white Bordeaux, a sweet German wine, or a sweet Italian white wine like Lacrima Christi.
PEACHES IN WINE SYRUP
2 pounds freestone peaches 1 tablespoon lemon juice
1 cup water 2 teaspoons grated lemon
1 Yu cups dry white wine rind
1/2 cup sugar Currant jelly
Wash the peaches, plunge them into boiling water, then peek Cut in half and discard the pits.
Bring the water, wine, and sugar to a boil. Add the peaches, lemon juice, and rind. Cover, and cook over low heat 10 minutes, or until peaches are tender but 1/4rm. Remove the peaches and arrange in a serving dish, cut side up. Cook the liquid over medium heat until syrupy. Cool. Place a teaspoon of jelly in each peach half, and pour the syrup over them. Chill.
Serve with champagne, a sweet white Bordeaux, or a sweet German white wine.