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Stuffed Spiced Peaches



2 (29 ounce) jars spiced peaches, juice reserved

2 small boxes orange gelatin

8 ounces cream cheese, softened

1/4 to 1/2 cup chopped pecans

1 to 2 tablespoons mayonnaise


Grease a 5-cup ring mold lightly with oil. Bring peach juice to a boil; stir in gelatin until dissolved. Cool.

Mix cream cheese, pecans and mayonnaise. Remove the seed from each peach and stuff with cream cheese mixture. (Peaches tear easily, so carefully remove seeds and stuff them, squeezing slightly.) Press halves back together so that peaches appear whole. Place stuffed peaches close together in mold and pour gelatin over them. Refrigerate until congealed.

Turn out of mold onto lettuce-covered tray. Serve with mayonnaise. The ring can be cut ahead of time and will still hold its shape, making serving easier and quicker.

Serves 12.


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