A tangy lemon-flavoured hors d’oeuvre served on a bed of lettuce, Moulded Peach Salad makes an interesting start to a meal.
3 large ripe peaches, peeled, stoned and coarsely chopped
6 oz. fresh pineapple, peeled, cored and chopped into
1-inch cubes 1 pint lemon jelly , made with lemon juice instead of water, cool and on the point of setting 1 small lettuce, outer leaves removed, washed and separated into leaves 10 fl. oz. sour cream
In a large mixing bowl, combine the peaches, pineapple and the lemon jelly . Spoon the mixture into 6 individual moulds and place the moulds in the refrigerator to chill for 3 hours or until the jelly is set.
Arrange the lettuce on 6 individual serving plates and set aside.
Remove the moulds from the refriger-ator. To unmould, quickly dip the bottoms of the moulds in boiling water and run a sharp knife around the edge. Carefully invert the serving plates, holding the lettuce in place, over the moulds and reverse the two. Shake lightly. The jelly should slide out easily.
Spoon over the sour cream and serve at once.