Pear-Limeade Molds

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
Dash salt
Green food coloring
4 whole maraschino cherries
Mayonnaise or salad dressing
Chopped pecans

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.

©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

5 thoughts on “Pear-Limeade Molds

      1. Yinzerella

        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.

  1. Facehuggler

    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.


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