Drain juice from can of Bartlett pears (1 lb size). Add 1/3 cup red cinnamon candies and 2 drops of red food coloring. Boil juice until candies have melted. Then pour back over pears and when cold, store in refrigerator. Pears should stand in juice about 24 hours and will then be a brilliant red. Fill cavity with cream cheese and place on crisp lettuce.
Combine pears, peppers and onions. Mix salt and water and pour over mixture. Use enough water to cover. Let stand overnight. Drain and rinse with fresh water. Combine vinegar, turmeric, sugar and mustard seed in large roaster. Bring mixture to boil and boil for 5 minutes. Add pears, peppers and onions and cook for 15-20 minutes. Put in sterilized jars and seal.
Dissolve lemon gelatin in 1 cup boiling water and 1 cup juice (strained from canned pears). Pour into measuring cup. When it is cool, but not thick, whip with an egg beater, until it is the consistency of whipped cream. Then fold in 1 cup of crushed pears. Beat whipping cream until thick. Add sugar and vanilla and fold into gelatin. Garnish with nuts, if you wish.
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