Drain pears, reserving 1/2 cup syrup. Dice pears and set aside. In small pan, bring pear syrup to boiling. Add gelatin to pear juice and stir until completely dissolved. Stir in apricot nectar, lemon juice and salt. Refrigerate until it is consistency of, or slightly thicker than, unbeaten egg whites, about 1 hour. Fold in pears, orange sections and pineapple. Put in molds; refrigerate until firm. Can be served as a dessert with sweetened whipped cream or as a salad with mayonnaise and lettuce.
By Robin from Washington, IA
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