Spiced Pears and Cream Cheese Gelatin

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Spiced Pears and Cream Cheese Gelatin
Victoria Belanger

Sugar and spiced pears over cinnamon cream cheese is the perfect addition to your Thanksgiving feast. This gelatin mold can replace traditional cranberry sauce, and it will be the center of attention on the dinner table or when served up with the pies for dessert.

What You'll Need
Victoria Belanger

What You'll Need

To make this spiced pear treat, you'll need: 3 tablespoons unflavored gelatin powder, 3/4 cup cold water, 3 1/2 cups boiling water, 1 1/2 cup sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon allspice, 10-12 canned pear slices, 1 cup (8oz brick) cream cheese (softened), and a 5-6 cup gelatin ring mold.

Dissolve the Gelatin
Victoria Belanger

Dissolve the Gelatin

Sprinkle the unflavored gelatin evenly over the cold water in a medium-sized bowl. Allow the gelatin to absorb the water for two minutes, then whisk in boiling water until the gelatin is completely dissolved.

Add the Spice
Victoria Belanger

Add the Spice

Whisk in the sugar, cinnamon and allspice.

Check Your Consistency
Victoria Belanger

Check Your Consistency

Reserve half (a little over two cups) of the sugar and spice gelatin mixture, allowing it to cool to room temperature. Refrigerate the remaining gelatin mixture until it thickens to a gel-like consistency.

Arrange the Pears
Victoria Belanger

Arrange the Pears

Arrange the sliced pears in an overlapping pattern on the bottom of the mold. Use a spoon to evenly distribute the thickened gelatin over the pears in the mold. Refrigerate for about 30 to 45 minutes, checking often, until the gelatin is nearly set but not completely firm and sticks to your finger when touched. If the gelatin in the pear layer is too firm, the cream cheese layer will not stick to it. Conversely, if the pear layer is too soft, the layers will blend together.

Blend the Cream Cheese
Victoria Belanger

Blend the Cream Cheese

In a separate bowl, beat the softened cream cheese into the remaining gelatin until the mixture is smooth and creamy.

Add the Cream Cheese Layer
Victoria Belanger

Add the Cream Cheese Layer

Gently spoon the cheese mixture over the gelatin and pear layer in the mold. Refrigerate overnight until firm.

Ready to Unmold
Victoria Belanger

Ready to Unmold

When you are ready to unmold your creation, dip the mold in warm (not hot) water up to the rim. Keep it submerged for about 15 seconds.

Getting It Out of the Mold
Victoria Belanger

Getting It Out of the Mold

Moisten a serving plate so that you can slide and center the dessert once unmolded. Place the plate upside down over the mold, hold together, and invert. Shake the mold slightly to loosen the gelatin and carefully pull it away. If the gelatin does not release, return the mold to the warm water for another 15 seconds and repeat the process.

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