Minted Pineapple Mold

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Minted Pineapple Mold.

Course Dessert

Cuisine American

Keyword gelatin, mold

Servings 6

Author Mrs. Howard Andres for Cheryl Andres

Ingredients

• 1 envelope unflavored gelatin
• 20 ounce can crushed pineapple
• 1 teaspoon confectioner's sugar
• 1 cup heavy cream
• ⅓ cup mint-flavored apple jelly

Instructions

• Put 1 envelope unflavored gelatin in a saucepan with ½ cup syrup from a 20 ounce can crushed pineapple.
• Place over low heat, stirring constantly, until gelatin is completely dissolved.
• Remove from heat; add ⅓ cup mint-flavored apple jelly and stir until melted.
• Add crushed pineapple and remaining juice.
• Chill until mixture mounds slightly when dropped from a spoon.
• Add 1 teaspoon confectioner's sugar to 1 cup heavy cream; beat until stiff.
• Fold into gelatin mixture.
• Turn into a 5 cup mold; chill until firm.
• Unmold to serve and garnish with fresh mint.

Notes

(This recipe was in "The American Weekly" along with other recipes from the chef at the White House. I tried this and found it to be excellent. (Although I never did use fresh mint as a garnish!——other fruits in the season do very nicely.) This recipe will probably be as close as we'll ever get to the White House!)

Printer-friendly copies:

• Minted Pineapple Mold 3×5 card scan
• Minted Pineapple Mold 3×5 card
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• Minted Pineapple Mold 4×6 card
• Minted Pineapple Mold