1 can (29 ounces) sliced peaches
1 package (6 ounces) lemonflavored gelatin
1 1/2 cups boiling water
1 cup white wine
1/3 cup sliced celery
1/3 cup slivered blanched almonds
Curly endive
1. Drain peaches thoroughly, reserving 1 1/4 cups syrup. Reserve and refrigerate about 8 peach slices for garnish. Cut remaining peaches into pieces; set aside.
2. Pour gelatin into a bowl, add boiling water, and stir until gelatin is dissolved. Stir in reserved syrup and wine. Chill until partially set.
3. Mix peaches, celery, and almonds into gelatin. Turn into a 1 1/2-quart fancy mold. Chill until firm.
4. Unmold salad onto a serving plate. Garnish with curly endive and reserved peach slices.
ABOUT 8 SERVINGS