Jennifer Causey
Active Time
15 Mins
Total Time
4 Hours 15 Mins
Yield
Serves 4 (serving size: 1 mold per person)

Whether you’re looking to manifest a nostalgic yearning for the food of your youth or want to try out a retro recipe for a dinner party coming up, this recipe for pickled peach salad checks off all the marks of a truly classic gelatin salad. With cherries and pecans mixed in with tangy-sweet pickled peaches in a citrus-y, jiggly suspension, it not only tastes like a dreamy fruit salad, it also looks like a summer-time jewel on your table. Whether you mix the mayonnaise into the whipped cream topping is up to how nostalgic you truly are.

How to Make It

Step 1

In a saucepan bring sugar, corn syrup, vinegar, 1 cup water, and cloves to a boil over high heat, then lower heat and simmer 20 minutes.

Step 2

Dissolve gelatin in 1/2 cup cold water. Remove cloves from syrup mixture and add gelatin; stir until dissolved. Add peaches.

Step 3

Spoon into lightly greased (with cooking spray) 4-ounce molds, dividing fruit evenly. Refrigerate until set, 4 hours. Unmold and serve on lettuce leaf.