¾ cup peach juice or peach nectar (strained through a fine sieve to remove solids)
¼ cup peach schnapps
1 envelope plain Knox gelatin
In a saucepan, sprinkle the peach nectar with gelatin. Allow gelatin to soak for a minute or two. Heat on low, stirring constantly, until the gelatin is fully dissolved, approximately 5 minutes. Add the schnapps, stirring well, and pour into pan or molds. Refrigerate until set (about an hour). Prepare orange layer.
1 1/3 cups orange juice (strained through a fine sieve to remove solids)
2/3 cup peach schnapps
2 envelopes plain Knox gelatin
In a saucepan, sprinkle the gelatin over the orange juice. Let soak for a minute or so. Heat on low, stirring constantly, until gelatin is fully dissolved (approximately 5 minutes). Add the schnapps, stirring well. Pour over the set peach layer. Return to refrigerator and allow to set, several hours or overnight.
To serve, cut into desired shapes. Makes 24-30 shots
Note: Make sure to strain the orange juice (even if using a "pulp free" variety) to ensure a silky-textured shot. If your orange juice isn't top-notch, try mixing in a tablespoon or two of orange juice concentrate.