|The Great Book of Pears|
|by Barbara Jeanne Flores|
Anecdotes, recipes, history and growing tips for common and gourmet pears from throughout the world.
1 - 10 of 11 for pear pineapple jelly
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In small sauce pan, cook jelly and butter, stirring ... with a sprig of fresh mint leaves. Looks pretty in glass sherbet of fruit dishes. Serves about 4.
Add to heavy whipped cream:
Mix the above fruit and chill overnight. Whip cranberry sauce and blend into the fruit. Re-chill 2 or 3 hours. Cranberry sauce may be added with the ...
Peel, grate and weigh the pineapple. Put pound ... 6 good sized pears to a pulp; ... minutes and skim it. Let it stand 10 minutes, skim it again and strain it.
Drain all fruits. Whip cranberry sauce and mix with fruit. Whip heavy cream, then add the rest of ingredients of topping. Place cream mixture on top ...
1. Dissolve Jello in hot water. Add fruit juice. Chill until mixture begins to thicken. 2. Stir in cottage cheese and fruits. 3. Pour into dish. ...
Cook pears until tender. Mash ... pot. Add sugar, Jello (don't put water in it) and lemon juice. Boil for 4 minutes. Put in jars and seal. Makes 7 pints.
Drain all fruit and mix together with cranberry sauce. Mix all sauce ingredients together until slightly thick. Serve chilled in individual custard ...
In salad bowl combine all ingredients except jelly. Melt jelly ... lightly. Chill before serving. If desired, garnish with fresh mint leaves. 6 servings.
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