Gelled fruit

1 serving


cherries, plums, pears, apples, apricots, peaches, go through strawberries, peel, remove seeds (seeds). pears, apples g, cut into wedges, apricots and peaches to divide into halves. cook the fruit (each species separately) with sugar and flavour with cherry liqueur. then carefully mix all the fruit in a cylindrical or corrugated jelly tin and pour over the separately cooked jelly, flavoring with lemon essence. cool the mass so that the jelly freezes well. put the jelly table on a saucer before serving pa.