Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Envelopes unflavored gelatin 2 c Heavy cream divided 1 1/2;
2/3 c Sugar divided 1/3 - 1/3 -1/2
3/4 c Orange juice, fresh if sweet 1/2 ts Vanilla
2 Egg yolks 1/2 c Blue berries (optional but
4 lg Nectarines, divided -highly recommended)

Brenda's Nectarine-Orange Bavarian Cream . . In heavy saucepan, mix
gelatin and 1/3 cup sugar. Stir in orange juice and egg yolks and
blend well. Let stand one minute. Stir over low heat until gelatin is
completely dissolved and mixture thickens slightly about 5-7 minutes.
Remove from heat. Slice 2 nectarines and puree in blender or
processor with the remaining 1/3 cup sugar. Stir puree into gelatin
mixture. Chill, stirring occasionally, only until mixture mounds
slightly when dropped from a spoon. Whip 1 1/2 cups cream until
stiff. Fold in fruit-gelatin mixture. Pour into 5 cup ring or other
mold. Chill until firm. Unmold on pretty platter for finishing. Slice
remaining 2 nectarines and Whip remaining 1/2 cup cream until stiff;
fold in vanilla. Put in pastry bag and pipe out large rosettes,
interspersing with nectarine slices crosswise on top of mold (or
spoon dollops of cream without bag). Mound remaining nectarine slices
in center and garnish with blueberries. Serve 6 to 8 and listen to
complements. Well worth the work! FROM: Bill Birner

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