1.   Add reserved syrup and lemon juice to gelatin.

2.   Pour in filling, sprinkle on apple rings and chestnuts and drizzle reserved syrup over surface.

3.   Puree the pears in a blender or food processor, then add the reserved syrup, sugar, lime juice and verbena infusion.

4.   Refrigerate the reserved syrup.

5.   Stir the mustard and ground cloves into the reserved syrup.

6.   Use the reserved syrup to paint any patches of bread that were not completely soaked with the berry juices.