Prep 24 hrs
Cook 10 mins
I first received this recipe when I took Chinese Cooking classes at night school back in 1978. Unfortunately, I have misplaced my notes -- so I found this on the Web in response to a request for an oriental-themed dessert. It is very very close to my misplaced recipe. Prep time includes LOTS of chilling time.
- 3 cups water
- 3 envelopes unflavored gelatin
- 1 cup white sugar
- 1 1⁄2 cups milk
- 4 teaspoons almond extract
- 1 (15 ounce) can fruit cocktail
- 1 (20 ounce) can lychees
- 1 (11 ounce) can mandarin oranges
- 16 maraschino cherries, cut into halves (optional)
- In a saucepan, bring water to a boil; add gelatin and sugar and cook until dissolved.
- Remove from heat; stir in milk and almond extract.
- Pour into a 13x9 glass pan and refrigerate until firm (about 2 hours).
- In the recipe I found on the Web, it says to use the cans of fruit undrained; however, this is not what I remember from my recipe and I would recommend draining them.
- In a large serving bowl, gently stir together the fruit cocktail, lychees and mandarin oranges.
- Cut gelatin into cubes, preferably diamond-shaped.
- Gently combine with fruit.
- Garnish with cherries, if desired.
- Chill well before serving.
Nice light summer salad. This is very similar to a recipe my fiancee's father makes, although he makes it without adding sugar to the gelatin (and I think I prefer it that way - there is plenty of sweet in this recipe). I also add pineapple, and I agree that the fruit should be drained.