COOK with Elizabeth

Press, Volume XCVII, Issue 28606, 7 June 1958, Page 2

COOK with Elizabeth

Summer’s Dream Pie Here’s a sweet to make next time you have a crowd—Summers Dream Pie which entails no cooking at all but turns out a prettywith fluffy, pas-tel-tinted fruit-filled cloud of a filling. The crust is biscuit crumb, merely chilled; it is lined with golden peach halves and jewellike red plums with a fluffy cream topping. All so easy, so decorative, and a sweet to cater for about fourteen people, too. Star it over with whipped cream and add tiny angelica leaves for a touch of party. Summer’s Dream Pie: 1 tablespoon gelatine, 1 cup red plum syrup, 1 cup peach syrup, tinned or bottled peaches and red plums, 1 cup unsweetened condensed milk, pinch salt, Jib vanilla wine biscuits, 4oz butter, 2 tablespoons sugar. Mince biscuits and combine with 4oz melted butter arid 2 tablespoons of sugar. Press out to cover bottom and sides of a large square nine-inch dish or two smaller ones. Drain peaches and plums from their syrup and stone the plums. Soak 1 tablespoon gelatine in a little of the cold syrup. Place remaining mixed juice in a saucepan and heat. Stir in softened gelatine until quite dissolved, then remove from the heat and chill until just jellying. Whisk 1 cup of evaporated (unsweetened condensed) milk with a pinch of salt until very stiff. Add the jelly mixture and whisk together well. Arrange peach halves on the chilled shell, with halved pltims betv’een the peaches. Spoon over the whipped mixture and chill until set. It may be used 20 minutes after making, or chilled for days if desired. Decorate with whipped cream and angelica just before serving.