Pear and Nuts Gelatin

Ingredients:

1 pear tin in almíbar

80 gr lemon gelatin

1/2 cup Ginger Ale

2 tbsp lemon juice

240 g cheese crema

1/4 cup chopped nuts

Preparation:

Chopped pears in small pieces.

Separate and reserve the syrup.

Add water until it is left a syrup of 1 1/2 cups.

Let boil the syrup.

Retire it off the fire.

Dissolve the gelatin in it.

Add the Ginger Ale and the lemon juice.

Reserve 2 1/2 cups gelatin at room temperature.

Add the cheese cream and the nuts.

Mix with globe beater.

Put the gelatin water in a mold.

Refrigerate and wait for until it materializes.

Add chopped pears until it materializes.

Add the gelatin with the cheese.
Refrigerate and let materializes.

Strip and serve.

Wine Pears

Ingredients:

2 cups water
2 cups sugar
2 cups white wine
6 pears

Preparation:

Boil the water and the sugar for 5 minutes.
Add peeled pears and wine.
Cover the pot and cook for 20 minutes.
Retire of the fire and let cool.

Crunchy Pears

Ingredients:

Pears:
6 cups pear slices of one inch (1k approx)
1 tbsp lemon juice
1/3 cup diet sugar
1 tbsp corn starch
1 teaspoon cinnamon

Cover:
1/2 cup integral flour
1/3 cup diet sugar
1/3 cup chopped nuts
1/3 cup oats
2 oz butter

Preparation:

Place the pears slices into a greased pirex.
Combine the lemon juice, the sugar, corn starch and the cinnamon.
Spill the mixture on pears.

Combine the flour, the granulated sugar, the nuts and oats.
Itch with butter until forming one "borona".

Cover the pears with the "borona".
Bake at 175ºC (350ºF) until gilding.

Wine Pears

Ingredients:

2 cups water
2 cups sugar
2 cups white wine
6 pears

Preparation:

Boil the water and the sugar for 5 minutes.
Add the peeled pears and the wine.

Cover the pot and cook for 20 minutes.
Retire of the fire and let cool.