Ingredients
- 10 ring mold
- 4 lemon quarters
- 3 eggs
- 2 firm anjou pears
- 2 drops food coloring (red)
- 1 lemon
- 1/2 on paper (wedges)
- 1/2 stand in juice mixture (wedges)
- 1/2 in about (wedges)
- 1/2 in simmering juice mixture
- 3 quart saucepan
- 3 c sugar
- 2 c cranberry juice cocktail
- 1 c water
- 1 c unsifted all-purpose flour
- 1/2 c port
- 1/2 c champagne grapes
- 1/4 c apple jelly
- 2 t rum
- 2 t vanilla extract
- 1 t baking powder
- 1/2 t salt
- 10 slices orange peel (thin)
towel; cut the pear half into 1/4-inch-thick wedges for slices that are white inside with a thin rose-colored band around edge. In small bowl in microwave or small saucepan over low heat, melt apple jelly. Brush top of cake with some jelly; arrange all 3 kinds of pear slices in a leaf-like garland on top of cake. Brush slices with remaining apple jelly. Arrange small clusters of grapes among pear slices and scatter candied orange-peel strips over top. Serve or cover loosely with plastic wrap and refrigerate until serving. Country Living/December/92 Scanned & fixed by Di Pahl &
