Ingredients
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1 envelope ( 1/4 oz ) unflavored gelatin
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1 can ( 15 oz.) sliced peaches in light syrup
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1 cup fresh raspberries (1/2 pint)
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1/4 tsp almond extract
Steps
1
In a glass measuring cup, sprinkle gelatin over 1/4 cup water; let soften 2 to 3 minutes.
2
Meanwhile, drain peaches well and reserve syrup. Arrange peaches and raspberries in a 3 or 4-cup mold or glass/ceramic baking dish.
3
Heat reserved syrup to boiling and add to gelatin, stirring until gelatin is completely dissolved. Add enough cold water, if necessary, to make 1 cup. Stir in almond extract and pour gelatin mixture over fruits.
4
Refrigerate until firm, at least 3 hours. To unmold, dip bottom of pan in hot water about 10 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve.
