1 (20 ounce) can mandarin oranges, with juice
8 bay leaves, stiff
4 fresh oranges - skins peeled, cut into wedges, juice reserved
1 pound ground walnuts, toasted
Place orange peel, stems, and skin in a medium saucepan, and cover with cold water. Bring water to a boil; immediately remove from heat and pour in peaches. Mash with a fork or tea strainer.
Place oranges in a food processor; process until smooth. Cool slightly then peel skin from oranges. Mix in walnuts and peel back skins from oranges.
Shape into small serving bowls or platters. Refrigerate for up to a week.