| 1 | In a small bowl, combine gelatin and water; set aside. |
| 2 | Drain pears, reserving juice; set pears aside. |
| 3 | Add enough water to the juice to measure 2 cups. |
| 4 | Pour into a saucepan; bring to a boil. |
| 5 | Remove from the heat; stir in gelatin mixture and lemon gelatin until completely dissolved. |
| 6 | Cool for about 15 minutes. |
| 7 | Stir in sour cream and eggnog until well blended. |
| 8 | Chill until partially set. |
| 9 | Cut the oranges and pears into chunks; add to eggnog mixture. |
| 10 | Pour into an oiled 6-cup mold. |
| 11 | Chill until firm. |
| 12 | Garnish with oranges, cherries and mint if desired. |
| 13 | Yield: 10-12 servings taken from taste of home december/january 1996 issue enjoy! |
