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Peach Bavarian Recipe
Peach Bavarian Recipe photo by Taste of Home

Peach Bavarian Recipe

Publisher Photo
Fruit molds are my specialty, and I enjoy making and serving them. This one, with its refreshing peach taste, makes a colorful salad or dessert.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8-10 servings

Ingredients

  • 1 can (15-1/4 ounces) sliced peaches
  • 2 packages (3 ounces each) peach or apricot gelatin
  • 1/2 cup sugar
  • 2 cups boiling water
  • 1 teaspoon almond extract
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Additional sliced peaches, optional

Directions

  1. Drain peaches, reserving 2/3 cup juice. Chop peaches into small pieces; set aside.
  2. In a large bowl, dissolve gelatin and sugar in boiling water. Stir in reserved syrup. Chill until slightly thickened. Stir extract into whipped topping; gently fold in gelatin mixture. Fold in peaches.
  3. Pour into an oiled 6-cup mold. Chill overnight. Unmold onto a serving platter; garnish with additional peaches if desired. Yield: 8-10 servings.
Originally published as Peach Bavarian in Taste of Home October/November 1993, p37

Reviews for Peach Bavarian

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Apr. 15, 2013

Made this for a B'day party & it turned out very pretty & great taste. Had this recipe "to try", since it appeared in the 10-11/93 pg.37 book, but had a different picture shown. I used additional CANNED peach slices, on the plate, around the mold & cut some of the slices, into smaller pieces for the top, with a half of maraschino cherry, placed between the small pieces of peaches. Very pretty! Loved the almond taste. Next time, think I will put this into small dessert glasses & serve as a light dessert. Thanks for the good recipe.

MY REVIEW
Reviewed Nov. 20, 2012

Really easy and very smooth and creamy. Forgot all about jello molds till some of my clients started talking about it. I've made this years ago and it's time to bring it back. Making this for a Thanksgiving side.

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