Port Wine Molded Salad - cooking recipe

Ingredients

2 lb. canned pear halves, diced
2 (3 oz.) pkg. raspberry jello
2/3 c. Port wine
4 Tbsp. lemon juice, bottled or fresh
2 (9 oz.) frozen raspberries, thawed

Preparation

Drain and save pear juice liquid.
Measure and add water to make 1 1/2 cups liquid.
Heat.
Add jello and stir until melted. Add remaining ingredients, except pears.
Add pears when slightly thickened.
If made in a pan and cut into squares, this will easily serve 12 or more.