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
- 2,800 ml saucepan
- 600 gr sugar
- 475 ml cranberry juice cocktail
- 240 ml water
- 130 gr unsifted all-purpose flour
- 120 gr port
- 110 gr champagne grapes
- 65 gr apple jelly
- 10 gr rum
- 9 gr vanilla extract
- 5 gr baking powder
- 1 gr salt
- 10 slices orange peel (thin)
towel; cut the pear half into 1 cm-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 &
