|Unflavored gelatin||1⁄4 Ounce (Use 1 Envelope)|
|Egg yolks||4 , well beaten|
|Milk||1 1⁄2 Cup (24 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Cream||1 Cup (16 tbs) (For Whipping)|
|Vanilla||1 1⁄2 Teaspoon|
|Firm ripe pears||4 Large|
|Orange juice||1 1⁄2 Cup (24 tbs)|
|Sugar||3⁄4 Cup (12 tbs) (For Pears)|
|Water||1⁄4 Cup (4 tbs)|
|Curacao||1⁄4 Cup (4 tbs)|
1 In a medium-size saucepan, mix 1/3 cup sugar, gelatin and salt ; stir in egg yolks and milk.
2 Heat slowly, stirring constantly just until gelatin dissolves and the mixture starts to bubble. (Do not boil.) Pour into a medium-size bowl.
3 Place bowl in a pan of ice and water to speed setting.
4 Chill, stirring several times, just until as thick as unbeaten egg white.
5 In a medium-size bowl,beat cream with vanilla until stiff ,while the gelatin mixture chills.
6 Fold into the thickened gelatin mixture; spoon into a 4-cup mold. Chill for several hours, or until firm.
7 Pare the pears, halve and core.
8 In a large frying pan, combine orange juice, 3/4 cup sugar and 1/2 cup water ; heat, stirring constantly to boiling and simmer for 2 minutes.
9 Add pears; heat to boiling again, then simmer, turning carefully several times for 15 minutes, or until tender but still firm enough to hold their shape.
10 Lift from the syrup with a slotted spoon and place in a shallow dish; chill.
11 Measure syrup and add water, if needed, to make 2 cups. Return to the pan and reheat to boiling.
12 In a cup, blend cornstarch with 1/2 cup water until smooth; stir into the boiling syrup.
13 Cook, stirring constantly, until the sauce thickens and boils for 3 minutes.
14 Pour into a bowl; stir in Curacao and chill.
15 When ready to serve, loosen dessert around the edge with a knife; dip the mold very quickly in and out of hot water and invert into a shallow serving bowl.
16 Stand pears around the dessert in the bowl; spoon part of the orange sauce over the pears.
17 Garnish the dessert with whipped cream and chopped pistachio nuts.(optional) Serve with the remaining sauce.