Holiday Pear Salad

Do you like vintage recipes? Then you are bound to love this one. It first appeared in a 1934 church cookbook, From Ridgewood Kitchens. One of the fun things about old cookbooks is that the ingredients are sometimes a bit hard to understand.

When this recipe was first published, the title was Double Pear Salad. And it does list two pears in the ingredients – canned pears and an Alligator Pear. What the heck? One quick search of the internet and you will discover that the Alligator Pear is actually an avocado, so named for its leather-like bumpy skin. Personally, I’ve never petted an alligator, but I would imagine an avocado might feel like one.

Wouldn’t it be fun to bring such a bright, festive and oh so retro salad to your next holiday gathering, be it a work pot luck or church social? I think so, too.

Holiday Pear Salad
1 package Lime Gelatin
1 Alligator Pear (aka Avocado)
1/2 teaspoon White Vinegar
1/3 can Sliced Pears
12 Maraschino Cherries
6 oz. Cream Cheese

Prepare the gelatin as directed on the package. Once dissolved but not yet chilled, reserve 1 cup for the fruit, the remaining gelatin for the cream cheese.

Slice the avocado. Sprinkle the avocado with vinegar to help preserve the color. Place avocado, pears and cherries into the mold. Cover with 1 cup of gelatin. Place in the refrigerator to set up.

Mix the remaining warm gelatin with the cream cheese gradually. Combine with a fork or spoon until until smooth.

Once the first layer of fruit has set, add the cream cheese mixture. Smooth top, place in the refrigerator to set fulling. Overnight is best.

Note: The reserved gelatin must be blended with the cream cheese while the gelatin is still warm. Once the gelatin has begun to set, it will not blend smoothly.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen