Pear N Cheese Pie
|Baked gingersnap crust||1|
|Unflavored gelatin||1 Ounce (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Grated lemon rind||1 Teaspoon|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Cottage cheese||1 Pound, sieved|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Diced pears||1 Cup (16 tbs) (Fresh Anjou, Bosc, Or Cornice)|
Day before: Soften gelatine in cold water.
In double-boiler top, beat egg yolks; stir in lemon juice and rind, 1/4 cup sugar, salt.
Cook over boiling water, stirring, until mixture thickens; then add softened gelatine; stir until dissolved; remove from heat.
Add cottage cheese; refrigerate until as thick and syrupy as unbeaten egg white.
Beat egg whites until quite stiff.
Gradually add 1/2 cup sugar, beating until stiff.
Fold in gelatine mixture, along with pears.
Turn into baked crust.