Champagne Gelatin With Peaches And Plums

Directions

1. Bring champagne, 2 c. sugar, tea and 6 c. water to a boil; reduce heat and simmer 10 min. Add in peaches; simmer gently for 5 to 20 min
2. (knife should insert easily into peach). Let peaches cold in liquid, 3 hrs. Peel peaches, slice 2 into 8 sections each. Set aside remaining peaches. Strain liquid. Refrigerate2 c. liquid. Sprinkle gelatin over cool liquid; let stand to soften, 5 min. Meanwhile, bring 2 c. liquid to a boil. Add in to gelatin mix; whisk to dissolve gelatin, about 5 min.
3. Pour 3 Tbsp. of the mix into mold to coat bottom. Cover; chill 30 min, till just set. Combine remaining 1 1/2 c. of sugar and 1 1/2 cupspoaching liquid in a skillet; bring to a boil, stirring to dissolve sugar. Reduce heat; let syrup simmer. Halve plums and remove pits. Add in plums, cut side down, and poach till skin loosens, 5 - 10 min. Remove from syrup; let cold. Remove skins. Slice each into 4 wedges. Chill. Arrange plums over gelatin in mold. Add in 3/4 c. gelatin mix. Cover with plastic; chill 45 min, or possibly till set. Add in remaining gelatin; arrange peach slices on top. Cover with plastic; refrigeratetill set, 6 hrs. To unmold, dip mold briefly into warm water and run tip of a knife around edge. Invert onto a platter. Cut reserved peaches in half, throw away pits, and serve with gelatin.