Piquant Caper Salad Molds

La Dilettante's Note:

This very unusual recipe came from my husband's step-grandmother. I'll be honest with you: people who try this either ADORE it and clamor for the recipe, or take a bite and say, "hmmmm....innnnteresting?" (then don't finish it.) Happily, the former outnumber the latter! If you're like me and really love the sweet/sour/salty combination, you'll love this. I serve it at buffet dinners on a big glass tray, with each individual mold atop a curly lettuce leaf, and dolloped with a bit of homemade mayonnaise. (Note: the "cooking time" is actually "chilling time.")

• Total Time: 3 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 3 hrs

Ingredients:

Serves: 12

Yield: 12.0 molds

• 2 tablespoons plain gelatin (2 packets)
• 2/3 cup sugar
• 2 (8 ounce) cans crushed pineapple
• 1 cup cold water
• 2 cups boiling water
• 1/4 cup capers
• 1 (4 ounce) jar pimientos
• 1 cup pecans, chopped
• 2 teaspoons cider vinegar

Directions:

1. Put gelatin into 2 T cold water, mix until dissolved. Add boiling water. Cool slightly, add remaining ingredients. Pour into 12 small decorative individual molds. Chill until firm. Unmold and serve on lettuce leaf with dab of mayonnaise and sprinkling of paprika.