Pear and Tangerine Terrine

I am very fond of fruit jellies, especially at Christmas time when we have so many parties and family gatherings with lots of rich food. It makes a refreshing change, although this one is rather richer than usual, it is very pretty visually and tastes marvellous.  It is well worth the little extra effort in making it and your guests will surely appreciate its taste and appearance. Have a really Happy Christmas.

Ingredients
3 Rocha or similar pears
4 tangerines
juice of half a lemon
2 tbsp brandy
1 tsp of cointreau
1 oz soft brown sugar
1 orange or tangerine jelly
1/2 lemon jelly
1 level tsp of cinnamon
1 1/2 oz of butter or flora

Method
Peel and core the pears. Slice each pear into eight slices and sprinkle the lemon juice and cointreau on them. Then peel the tangerines, removing as much pith as possible. Slice them cross-wise and use the end bits to squeeze as much juice as possible on them. Keep in a bowl until needed. Make up the jellies using a little less water than suggested, so that they set fairly firmly. Place the lemon jelly in the bottom of a large glass dish and leave somewhere cool to set.

Put the butter and sugar in a frying pan and heat gently until melted, add the pears and stir carefully until they are coated. Then pour on the brandy and ignite, shaking the pan, tilted slightly away from you until the flames die down. Tip this mixture into the orange jelly and add the sliced tangerines. Leave to cool down and then pour all this on to the lemon jelly base. When set, loosen the jelly by placing in hot water for a second or two and turn out on to a pretty dish. Serve with whipping cream piped around the base, or separately.