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 – 1/3 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.
I too love Under The Sea Salad and have made it many times. I’ll try this one, too, thanks.
I want those plates! Oh, and that Jell-O actually looks pretty darn good too.
Looks good but what’s the vinegar for?
Wait, “alligator pears” are avocados? Gross! I’d use more real pears and cherries, which are delicious.
Hey Cindy –
It is supposed to cut the sweetness of the lime gelatin, although I can’t really tell the difference when it is in there.
Me too, Lassie! 🙂
Thanks, David. They are Salem Northstar, some of my favorite dishes!
Glad you are back!! I missed the posts while you were on your last “project.” 😉
Canned pears in lime jello is a favorite of mine. Haven’t had it in years, though, since our church no longer has potluck dinners. Someone would always bring it for a potluck. Maybe I just need to make my own. But, no avocado with jello. That’s wrong.
I will be making this tomorrow! It looks lovely. Just came back from the super market with all the goodies that I need to make this! Thanks for the recipe!! =)
Wow, this recipe is so intriguing (and so very pretty.) I’ve been reading through your blog and really enjoying so far! I love looking through old cookbooks, so it’s so cool to see those types of recipes actually prepared and photographed.
Thank you for your website! I am planning a vintage menu for my ladies garden club luncheon. Had decided to try a frosted sandwich loaf which is how I came upon your site. I just put a practice run of the jello sunset salad in the frig, when I read it was one of your better dishes…glad to hear that! Love the look of the under the sea salad ( I have the joys of jello book) but thought it might be a cream cheese overdose to serve it with the frosted sandwich. Stilling looking for a do ahead dessert and another salad.
Glad I could help! Make the Black Magic Chocolate Cake. It’s really, really good! http://www.midcenturymenu.com/2012/04/black-magic-chocolate-cake-made-with-condensed-tomato-soup-a-retro-recipe-test/
I just needs a blob of mayo to make it perfect.