Cinnamon Pear Mold Recipe
Ingredients
1/3 cup sugar
2 cups water
1 tablespoon red cinnamon candies, Juice of 1/2 lemon
5 fresh firm pears
1 (3-ounce) package lemon-flavored jelly powder
1 teaspoon plain gelatine
1 (3-ounce) package coconut-, banana- or vanilla-pudding mix (not instant variety)
1 cup whipped cream or whipped topping
Directions
Simmer first 4 ingredients together 10 minutes.
Peel, core and quarter pears; add to syrup; cover pan, and simmer until just tender.
Drain, reserving syrup; dissolve jelly powder in syrup.
Slice 8 pear quarters into oiled baking dish, and cover with jelly mixture.
Allow to set.
Mean-while, add plain gelatine to pudding powder, and follow package directions for pudding.
Cool to room temperature, and spread over jellied pears.
Chill in refrigerator at least 1 1/2 hours; then unmold.
Garnish with remaining pear quarters and whipped cream.
Peel, core and quarter pears; add to syrup; cover pan, and simmer until just tender.
Drain, reserving syrup; dissolve jelly powder in syrup.
Slice 8 pear quarters into oiled baking dish, and cover with jelly mixture.
Allow to set.
Mean-while, add plain gelatine to pudding powder, and follow package directions for pudding.
Cool to room temperature, and spread over jellied pears.
Chill in refrigerator at least 1 1/2 hours; then unmold.
Garnish with remaining pear quarters and whipped cream.
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