cherry-pineapple bavarian
(2 ratings)
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This recipe dates back to the 1950's. It is refreshing on a hot summer day.
(2 ratings)
yield
8 serving(s)
method
Refrigerate/Freeze
Ingredients For cherry-pineapple bavarian
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2 pkgknox gelatine
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1/2 ccold water
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1 cancrushed pineapple in syrup (20 oz.)
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3/4 csugar
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1/4 tspsalt
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1 Tbsplemon juice
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1 tspvanilla
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1/2 cmaraschino cherries, sliced
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1/4 cmaraschino cherry juice
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1 cwhipping cream, whipped
How To Make cherry-pineapple bavarian
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1Soften gelatine in cold water. Drain pineapple and save the crushed pineapple for step 3. Measure pineapple juice; add maraschino cherry juice and enough water to make a total of 1 and 1/2 cups.
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2Heat juice over low heat; add gelatine and stir until gelatine is dissolved. Stir in sugar, salt, lemon juice and vanilla. Pour into mixing bowl and chill until slightly thickened.
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3Beat juice mixture with electric mixer until light and fluffy. Fold in crushed pineapple, cherries and whipped cream.
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4Pour into cold water-rinsed 1 and 1/2 quart mold and chill until firm. Unmold on serving platter.
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