For Centre
One gill of Sweet Jelly.
Half a gill of Red Currant Jelly.
Half an ounce of Shredded Almonds.
Two ounces of Red and White Currants.
Half a teaspoonful of Kirsch.
Decorate a mould with the jelly, almonds and pistachios. Dissolve the gelatine in the peach syrup and strain it into the peach purée. Stir in the cream, sugar, lemon juice and kirsch as lightly as possible, and colour the mixture a very pale pink with the cochineal. Pour this into the mould and allow it to set. Melt the red-currant jelly in the sweet jelly, and add the almonds, currants and kirsch. Remove the centre from the cream with a plain round cutter, and fill this space with the jellies, currants, etc. When all is set, unmould the sweet and serve.