Southern Living NOVEMBER 2004
Drain pickled peaches, reserving 1 cup liquid in a saucepan. Coarsely chop peaches.
Bring reserved 1 cup liquid to a boil; remove from heat. Stir in gelatin, stirring 2 minutes or until gelatin dissolves. Stir in orange juice and 1/2 cup water. Stir in chopped pickled peaches, cherries, and pecans.
Spoon mixture into a lightly greased 4 1/2-cup ring mold. Cover and chill 8 hours or until firm. Unmold salad onto Bibb lettuce leaves, if desired, or onto a platter or serving dish.
Beat whipping cream at high speed with an electric mixer until soft peaks form; fold in mayonnaise. Serve salad with whipped cream mixture. Garnish, if desired.
*2 (15-ounce) cans harvest spice sliced peaches may be substituted for spiced pickled peaches. Proceed as directed, using a 5 1/2-cup mold.
Note: For testing purposes only, we used Oregon Fruit Products Pitted Light Sweet Royal Anne Cherries in light syrup.
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