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
