Hoffman Media


Pear Jellies

Pear Jellies

2 cups grated red Anjou pears
2 cups sugar
1 tablespoon grated fresh ginger
2 teaspoons orange zest
2 (0.25-ounce) envelopes unflavored gelatin
1 cup pear nectar, chilled and divided
Superfine sugar* for coating

• Line an 8-inch square pan with aluminum foil. Set aside.
• In a medium saucepan, combine pears, sugar, and ginger.
Bring to a boil over medium heat. Cook for 1 minute, stirring
constantly. Reduce heat to low, and simmer for 30 minutes,
stirring occasionally. Remove from heat. Add orange zest.
• In a small bowl, combine gelatin and pear nectar. Add gelatin
mixture to pear mixture, stirring constantly until gelatin is
• Pour into prepared pan, cover, and refrigerate until set, 8
hours or overnight.
• Using a sharp knife, cut into 1-inch squares. Roll squares in
superfine sugar to coat.

*Superfine sugar can be found at most grocery stores. Or you can
pulse granulated sugar in a food processor to make it finer.

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