Serves: 6
Total Calories: 779

2 pounds ripe peaches
2 lemons, juiced
1 1/4 cups granulated sugar
2 packages (1/2 ounce) unflavored gelatin
1/4 cup peach brandy, warmed
2 cups heavy cream
1 (10-ounce) package frozen strawberries
2 tablespoons confectioners' sugar
2 cups whipped cream

In a large saucepan, cover peaches with water and bring to a boil. Add the lemon juice, cover, and simmer over medium heat for 5–10 minutes or until peaches are tender (a sharp fork should pierce them easily, then you’ll know they’re done). Remove from the heat and let them cool. Peel the peaches and cut each in half, removing the pits and discard them. Puree the peaches in a blender. Transfer 2 cups of puree to a 3-quart mixing bowl. Mix in granulated sugar until well blended. In the top of a double boiler, set over hot water, and dissolve the gelatin in the warm brandy. Stir into peach puree and let cool.

In a cold mixing bowl, whip the heavy cream until stiff peaks form. Fold this into the peach puree. Transfer peach mixture into 1-1/2 quart mold, filling to 1/2” from the top. Smooth the surface. Refrigerate for 3–4 hours, or overnight, or until mousse is set.

In a blender, combine strawberries with confectioners’ sugar and puree until very smooth. Refrigerate the sauce until serving time.

Just before serving, dip the mold briefly in hot water and turn mousse out onto a serving platter. Top with the chilled fruit sauce and garnish with whipped cream. (Use a pastry bag fitted with a small star tip to create a decorative effect with the whipped cream, if desired.)

Serve at once, with almond cookies.

Nutritional Facts:

Serves: 6
Total Calories: 779
Calories from Fat: 533

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