Rub with vegetable oil a 9 inch round, deep pan. Arrange, cut side down in pan, on peach half for each serving. Chill. Heat to boiling 1-1/2 cups peach juice (if not enough, add water). Add gelatin and stir until dissolved. Remove from heat, add lemon rind and salt. Chill until slightly thicker than egg whites. Beat cream until stiff. Beat in Jello gradually. Pour over peaches. Chill until firm. Serves 6.

From <A Taste of Louisiana>. Downloaded from Glen's Mm Recipe Archive,