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Soften unflavored gelatin in 1/4 cup of cold water; set aside. Drain pear halves, reserving juice. Dice pears; set aside. Add water to pear juice to measure 2 cups. Bring pear juice mixture to boiling, stir in lemon gelatin and the unflavored gelatin mixture. Stir until gelatin is dissolved; cool. Blend sour cream and eggnog, stir into gelatin mixture. Chill until set to the consistency of unbeaten egg whites. Fold orange sections and diced pears into partially set gelatin. Turn mixture into an oiled 9 1/2" flan pan or 6-cup mold. Chill until firm. Just before serving, unmold salad onto serving platter. Garnish with curly endive, additional mandarin orange sections and kiwi slices, if desired. Cut into wedges. Makes 12 servings. VARIATION: To make eggnog salad mold, follow as directed above, except omit unflavored gelatin and 1/4 cup of cold water, and halve the remaining ingredients, using 1/3 cup eggnog. Pour partially set mixture into an oiled 8"x4"x2" loaf pan. Unmold, garnish. Makes 4 to 6 servings.
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