Under-the-Sea Pear Salad
- Rest
- 5 h
Ingredients
- 116 oz (454 g) tin pear halves or quarters
- 13 oz (85g) package lime gelatin
- ¼ tspSalt
- 1 cupBoiling water
- 1 tbspLemon juice
- 8 ozCream cheese, 227 g
- 1/8 tspGinger
- Chicory or watercress and maraschino cherry, a small amount
Method
- Step 1. Drain. Drain the pears, saving ¾ cup of the syrup. Dice them coarsely, holding back two slices to decorate.
- Step 2. Dissolve. Dissolve the gelatin and salt in the boiling water, then stir in the saved syrup and the lemon juice.
- Step 3. Chill. Pour 1¼ cups into an 11 x 7 inch (18 x 27 cm) cake pan, an 8 x 4 inch (20 x 10 cm) loaf pan or a 4-cup mold. Chill for about 1 hour, until it mounds when tilted and sticks to your finger, but isn't firm.
1 h
- Step 4. Blend. Meanwhile, beat the cream cheese with an electric mixer until creamy. Slowly beat in the rest of the gelatin until smooth, then blend in the ginger and stir in the pears.
- Step 5. Chill. Spoon over the set gelatin and chill for about 4 hours, until firm.
4 h
- Step 6. Unmold. Run a knife around the edge and dip the pan in hot water for a few seconds to loosen it, without letting it melt. Turn out and decorate with the pear slices, a little chicory or watercress and a maraschino cherry.
Added October 30, 2026 · updated October 31, 2026
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