Pear Gelatin

In a medium saucepan, combine the pears with 6 cups of water and lemon juice

Let it cook until the fruits become soft

Add sugar and mix well

Drain the pears and reserve

Separate the pear broth that will yield 3 cups

In a bowl, combine the pear broth, port wine, and orange liqueur

Place the unsalted white gelatin and unsalted red gelatin in a small saucepan with 1 cup of water and bring to a simmer over low heat until dissolved

Add the gelatins to the broth, adjust sweetness to taste, and let it cool

Grease a shallow mold of 23 cm diameter with oil and pour some of the broth

Let it set in the refrigerator, then place the pears on top

Cover the pears with the broth and refrigerate again

Repeat the process until all the pears and broth are used up

Refrigerate until firm or overnight

Unmold and serve

Serves 12