Who’s in the mood for some gelatin?? This week we have a fun, and strangely Christmas-y, gelatin mold to present to everyone. Behold, Double Pear Salad!
Now, I know what you are thinking (or at least I claim to know what you are thinking so that I can move this post along): What’s the other pear in double pear? Well, the other pear would be the avocado, or in 1930’s speak, the alligator pear.
- 1 pkg. lime gelatine
- 6 oz. cream cheese
- 1 alligator pear-sliced
- ½ – ⅓ can canned pears – sliced
- 1 doz. Maraschino cherries
- ½ tsp. vinegar
- Prepare gelatine, using half (1 cup) for fruit and half for cheese.
- Place fruit in mold – cover with gelatine and let harden.
- Mix rest of warm gelatine to cheese gradually – beating with fork or spoon until smooth.
- Add to mixture and allow to set. Very pretty served in slices.
This recipe comes from the fun church cookbook, From Ridgewood Kitchens, which was published in 1934. Double Pear Salad resembles very closely one of the tastiest lime-flavored gelatin salads that Jell-O came up with, Under the Sea Salad, omitting the ginger and adding avocado and cherries. Which is good, because I love Under the Sea salad.
And, strangely enough, I ALSO love avocado in lime gelatin. Just one of life’s great mysteries, I guess.
But does Tom love it?
“Do you love it?”
“It’s not bad. This cream cheese part is really good.”
“How is the avocado?”
“Strangely delicious. Better than these slimy pears.”
The Verdict: Good
From the Tasting Notes:
If you like Under The Sea Salad, you should try this one. The avocado may seem like a strange addition, but it actually does work. In fact, Tom preferred the avocado to the canned pears, which he didn’t really care for. As with Under the Sea Salad, the cream cheese layer is by far and away the best part of the gelatin. The cherries don’t add much, but they look good and if you are going to make this for the holidays they are a festive touch.