For the yogurt fruit dessert, mix yogurt with salt, milk, orange juice and sugar in a bowl until sugar is dissolved.
Soak gelatin in water and squeeze out. Dissolve in hot water and stir into yogurt mixture when cooled. Pour into four small ramekins and refrigerate until firm, 90 minutes.
Peel pears, cut into quarters, remove core. Dice the flesh. Peel the mandarins and separate the wedges, remove the white skin. Strain the ringworm from the jar and collect the juice, cut in half and pit.
Mix the fruit in a bowl with sugar, ringlet juice and pear brandy.
Dip the ramekins briefly in hot water. Turn out the yogurt mixture onto dessert plates and arrange with the fruit.
Serve the yogurt fruit dessert.