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Friday, May 26, 2023

Pear and Cucumber Aspic Recipe by Ruth Paget

Pear and Cucumber Aspic Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (5-ounce) package orange gelatin 

-1 teaspoon salt 

-1 cup hot water 

-1 cup cold water and juice from pear halves

-1 tablespoon lemon juice or cider vinegar 

-1 (25-ounce) can drained pear halves cut into small cubes 

-1 small cubed cucumber 

Steps: 

1-Dissolve gelatin and salt in hot water. Add cold water and fruit juice and lemon juice. 

2-Chill gelatin in the refrigerator until slightly thickened. 

3-Mix pears and cucumbers into the gelatin. 

4-Pour the gelatin mixture into a 1-quart mold. Chill until firm in the refrigerator 

5-Unmold and serve with whipped unsweetened heavy cream. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France


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