Finalist: Trudy Grilho, Honolulu, Hawaii
Ingredients:
Part A
2 (3 ounce) boxes peach Jell-o
1 teaspoon gelatin
1 can frozen orange/passion juice
1/4 teaspoon Li Hing Mui powder
Preparation:
Add 2 cups boiling water, stir for 2 minutes to dissolve ingredients. Add 1 can frozen orange/passion juice (thawed), refrigerate until solid. Add to blender-liquefy. Add Li Hing Mui powder while blending. Pour out into very large bowl, refrigerate.
Ingredients:
Part B
1 (20 ounce) container Soft Aloha Tofu
1 1/2 cups sugar
2 teaspoons Li Hing Mui powder
1 tablespoon lemon juice
1 tablespoon lime juice
Preparation:
Add above to blender-liquefy.
Add Part A and B together. Blend well.
Part C
Thaw and blend 1 1/2 package frozen peaches till liquid.
Blend to Parts A and B.
Part D
Blend 1/2 container of Cool Whip (larger size) into blended Parts A,B,C.
Pour all into pre-made graham cracker piecrust, refrigerate overnight. Decorate with rest of Cool Whip and Pickle Peaches, then dust with decorated pie with Li Hing Mui Powder.
Ingredients:
Part E
pickle peaches
fresh peaches
white vinegar
sugar
brandy (or whiskey)
2 tablespoons Li Hing Mui powder
salt
lemon juice, lime juice
nutmeg, cloves, ginger, cinnamon, allspice
Preparation:
Slice fresh peaches into quarters, place in bowl or mayonnaise jar. Cover with white vinegar, sugar, brand, Li Hing Mui powder, and spices, seal and shake to mix.
Let peach mixture soak overnight! At least! The longer the better (occasionally turn and shake jar). Decorate pie with peaches, or slice into thinner pieces.
