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Recipe by: donatel
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See below ingredients and instructions of the recipe
2 cn pear halves
6 oz pkg raspberry gelatin powder
4 TB lemon juice
1 md pkg frozen raspberries (or 2
: -to 3 c fresh)
: whipped cream (optional)
Use pear juice and water to make 1-1/2 cups liquid. Heat in sauce pan
and dissolve gelatin. Stir in lemon juice. Cool to room temperature.
Place pears in bottom of pyrex dish or gelatin mold. Blend
raspberries into gelatin mixture. (If raspberries are frozen, this
will set up very fast.) Pour mixture over pears, place in
refrigerator. Use whipped cream when serving, if desired.
Recipe By : Carol Barrow
From: Ctlindab#usa.Nai.Net
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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