Preparation:
Drain fruits, reserving syrups. Add a few drops of food coloring to a little fruit syrup. Brush on 8 pear halves to give a blush. Dice remaining pears, peel, section and dice oranges. Add enough water to fruit syrups to make 3 1/2 cups. Heat half to boiling, pour over gelatin and stir until dissolved. Add remaining cold syrup and chill until partially set. Add diced pears and oranges and lemon juice and pour into 1 1/2 quart mold. Chill until firm. Turn out on serving plate and garnish with greens. Cut pineapple slices in half and arrange around base of mold, rounded side out. Stand a pear on each piece of pinapple. Garnish tips of pears with mint sprigs. |
