A Pastry Partridge in a Red Pear 'Tree'

Nancy Judd

By
@ladynann

This is a delicious dessert that I make… poaching pears red with a raspberry sauce, highlighted with hot fudge, ‘Chantilly cream’ and a charming pastry ‘Partridge’ and garnished with bay leaves. It not only tastes yummy but is a delight to adults and children alike. And since its nonalcoholic, children can enjoy too. It is a very simple but classic and elegant dessert that is easy and fast to make. It has a WOW factor! And makes a beautiful presentation and of course is absolutely delicious.


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Comments:

Serves:

4

Prep:

30 Min

Cook:

15 Min

Ingredients

64 oz
bottle cranberry-raspberry juce
1 1/4 c
sugar, divided
1 tsp
or more red food coloring
1 c
heavy whipping cream
4 oz
cream cheese, softened
1/2 - 1 tsp
raspberry extract
1/3 c
powdered sugar
1
refrigerated (or homemade) pie crust dough (from a two crush package) and a little milk and course sugar
12 oz
package frozen raspberries
2 Tbsp
cornstarch
8-12
small whole bay leaves
4
reserved whole thawed frozen raspberries for garnish (optional)
1/3 c
warm hot fudge sauce

Directions Step-By-Step

1
Preheat oven to 400 degrees.

Unfold pie crust. With a small bird cookie cutter or with a sharp knife cut out shape of a small bird. Cut out at least 8-10 birds incase of breakage. Put on a small baking sheet, brush with milk and sprinkle with the coarse sugar and bake for 7-9 minutes or until golden brown. Remove from oven and cool completely. Set aside.
2
Pour cran-raspberry juice into a heavy deep 3-4 quart pot. Add 3/4 cup of the sugar & red food coloring. Stir. Put on stove and bring to a boil.
3
Peel and core the pears leaving the stem intact. Add the pears and simmer covered, turning occasionally for 10 to 15 minutes or until just tender. If necessary put a heavy small bowl or dish on top of pears to keep pears under the liquid.
4
Transfer pears to a plate or bowl and put in the freezer for 20 minutes if serving immediately. If serving later in the day just refrigerate until ready to use.
5
Put small serving plates in freezer or refrigerator to chill.
In small saucepan put the package of defrosted raspberries. Add the remaining 1/2 cup of sugar. In a small cup mix cornstarch with 1 cup of the cranraspberry juice the pears were cooked in. Add to raspberries and stir and cook until thickened. Remove from heat and pour into a small dish. Chill.
6
In a bowl whip cream. Set aside. In a small bowl put cream cheese, raspberry extract and powdered sugar and mix until well blended. Carefully fold cream cheese mixture into whipped cream until blended.
7
Cut a small slice off the bottom of the pear to get it to stand up. Fill a pastry bag or a heavy freezer ziplock bag with whipped cream mixture. Pipe cream cheese mixture into hole of pear where core was and fill. Chill pears.
8
When ready to serve drizzle hot fudge in a zig zag back and forth manner across each individual small chilled plate. Put a chilled pear in center of each plate on top of hot fudge. Make a small slit by the stem and put a bay leaf in slit. Do this with each pear. Put a spoonful of the cream cheese/whipped cream mixture by each pear. Position a 'pastry bird' on top of whipped cream. Add one or two more bay leaves by bird if desired. Garnish with 3 of the raspberries if desired.
9
Serve. Pass dish of thickened raspberries. Makes 4 delicious, elegant servings.

About this Recipe