Pear Limeade Molds Recipe
Would you like to try a great pear limeade molds recipe? Pamper everyone with pear limeade molds as side dish. A good way to use up fruits is to make some delicious pear limeade molds. In case you try out this pear limeade molds, make it a point to get back with your feedback and comments .
Ingredients
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
Whole maraschino cherries
Endive
Mayonnaise or salad dressing
Chopped pecans
Directions
Soften gelatin in cold water; set aside.
In saucepan combine pear halves, the 2 cups water, and the sugar.
Bring mixture to boil; 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 till dissolved.
Add limeade concentrate, salt, and a few drops of food coloring.
Pour 1/3 cup of the gelatin mixture into each of 4 flared water goblets or tall individual molds.
Chill till almost firm.
Chill the remaining gelatin till partially set.
Add a pear half, narrow end down, to each goblet; tucking a maraschino cherry into each.
Cover the pears with remaining gelatin.
Chill till firm.
Unmold on plates, flared end down.
Garnish with endive.
Spoon some mayonnaise or salad dressing atop and sprinkle with chopped pecans, if desired.
In saucepan combine pear halves, the 2 cups water, and the sugar.
Bring mixture to boil; 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 till dissolved.
Add limeade concentrate, salt, and a few drops of food coloring.
Pour 1/3 cup of the gelatin mixture into each of 4 flared water goblets or tall individual molds.
Chill till almost firm.
Chill the remaining gelatin till partially set.
Add a pear half, narrow end down, to each goblet; tucking a maraschino cherry into each.
Cover the pears with remaining gelatin.
Chill till firm.
Unmold on plates, flared end down.
Garnish with endive.
Spoon some mayonnaise or salad dressing atop and sprinkle with chopped pecans, if desired.
