2 envelopes unflavored gelatin
1/2 cup cold water
2 pears, peeled, halved, and cored
2 cups water
1/4 cup sugar
1 6-ounce can frozen limeade concentrate
Green food coloring
4 whole maraschino cherries
Mayonnaise or salad dressing
Soften gelatin in 1/2 cup cold water; set aside. In saucepan combine pear halves, the 2 cups of water, and the sugar; bring to boiling. Reduce heat, cover, and simmer 5 to 6 minutes or till pears are tender. With slotted spoon, remove pears to a bowl; cover and refrigerate. Stir softened gelatin into hot pear liquid, stirring until dissolved. Add limeade concentrate, salt and a few drops of green food coloring to gelatin mixture. Pour 1/3 cup of gelatin mixture into each of 4 flared water goblets or tall individual molds. Chill till almost set; chill remaining gelatin till partially set. Add a pear half, narrow end down, to each goblet, tucking a maraschino cherry into each. Cover pears with remaining gelatin. Chill till firm. Unmold onto plates, flared end down. Garnish with endive. Spoon some mayonnaise or salad dressing atop and sprinkle with chopped pecans. Make 4 servings.
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I don’t see the pear. Where is the pear?
If you look really closely you can see it’s shadow behind the cherry. This is art, remember?
Oh, it’s like a phantom pear. Is it wrong that I want to make this?
I have some meals coming up that call for Jell-O–not a specified Jell-O dish, just Jell-O. I might be coming to you for ideas. Just a heads up.
I am here to help… just let me know what you need!
Why mayonnaise? It’s always mayo with these recipes. Gelatin, mayo and walnuts.
I have never put mayo on anything sweet. The closest I would consider coming is waldorf salad.
And I don’t even eat mayo on my waldorf salad, I use a sweet poppy seed dressing.