PEAR DE MENTHE SALAD
About 12 (one 1-pound, 14-ounce can) pear halves
1 cup seedless grapes, cut into halves
2 envelopes unflavored gelatin
1/4 cup water
Syrup from fruit
1 tablespoon honey
Dash of salt
1/4 cup fresh lemon juice
1/4 cup green creme de menthe
1 cup dairy sour cream
1/4 cup toasted slivered almonds
Drain pears and grapes, reserving syrup. Set aside 6 pear halves.
Dice remaining pears and mix with grapes. Soften gelatin in water.
Heat syrup drained from fruits, add gelatin, and stir until dissolved.
Add honey and salt. Cool. Beat in lemon juice, creme de menthe,
and sour cream. Chill. When partially set, fold in grapes, diced
pears, and almonds. Pour into 1 1/2-quart mold and chill until
firm. Unmold on greens; encircle with pear haIves, cut side up.
Makes 6 servings.