Almond Float (Chinese)

This is sometimes served as a dessert in Chinese restaurants.

2 tablespoons unflavored gelatine
1 1/4 cups water, divided
3/4 cup granulated sugar
1 cup milk
1 tablespoon almond extract
1 (16 ounce) can peach slices
1 (15 ounce) can lychees
8 maraschino cherries, cut into halves

Soften gelatine in 1/4 cup of the water.

In a saucepan, bring remaining 1 cup water to a boil. Add softened gelatine and stir until gelatine is dissolved. Stir in sugar, milk and almond extract. Pour into an 8 inch-square pan and chill until firm.

To serve, drain peaches, saving the liquid. Cut peaches into smaller pieces. Put back into liquid and add lychees and cherries. Cut almond gelatine into diamond shapes. Carefully put into fruit mixture.

Makes 8 servings.