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Soups, Salads & Saucesprinted page 18

CHERRIES JUBILEE FRUIT SALAD

Joanne Rehkopf

Serves 8.

Ingredients

  • 1 (16 oz.) can pitted dark sweet cherries, halved
  • 1 (3 oz.) pkg. cherry flavored gelatin
  • 1/2 c. cream sherry
  • 1 (16 oz.) can pear halves, drained
  • 1 (3 oz.) pkg. cream cheese, cut in small cubes
  • 1/4 c. chopped pecans
  • lettuce leaves

Method

  1. Drain cherries, reserving syrup. Add water to syrup to make 1 1/2 cups liquid. In medium saucepan, combine gelatin and syrup mixture. Heat and stir until gelatin dissolves. Remove from heat; stir in sherry. Chill until partially set. Reserve 2 pear halves; slice and set aside for garnish. Chop remaining pears; fold into gelatin along with cherries, cheese and pecans. Turn into 4 1/2-cup mold. Chill until firm. Unmold; garnish with lettuce leaves and pear slices. Serves 8.
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