1 1/2 lb. peaches
1/4 c. peach schnapps liqueur
1/4 tsp. salt
Sugar
1 env. unflavored gelatin
2 c. heavy or whipping cream
Red & yellow food coloring (optional)
2 tbsp. lemon juice

1. Peel peaches; cut into bite-sized chunks. In blender at medium speed, blend peaches until smooth. Pour 2 cups peach puree into large bowl; stir in peach schnapps, salt and 3 tablespoons sugar.

2. In 1 quart saucepan, sprinkle gelatin evenly over 1/4 cup water; let stand 1 minute to soften gelatin slightly. Cook over medium heat, stirring occasionally, until gelatin dissolves. Stir gelatin mixture into peach mixture; refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 45 minutes.

3. Prepare collars for 8 (6 ounce) ramekins: From roll of foil, tear off 8 (4 inch wide) strips; fold each in half into a 2 inch wide strip. Wrap foil tightly around outside of each ramekin so collar stands about 1/2 inch above rim; secure with tape.

4. In large bowl, with mixer at medium speed, beat heavy cream and 2 tablespoons sugar to stiff peaks. Fold 2 cups whipped cream into peach mixture. If you like, fold in food coloring to ting a pretty peach color. Into remaining whipped cream, fold in lemon juice.

5. Alternately spoon cream mixture and peach mixture into ramekins. With knife, cut through mixtures to make a marbled design. Refrigerate until firm, at least 2 hours. Remove collars to serve.