Real Recipes From Real Home Cooks ®

a pastry partridge in a red pear 'tree'

(1 rating)
Recipe by
Nancy Judd
Alpine, UT

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.

(1 rating)
yield 4 serving(s)
prep time 30 Min
cook time 15 Min

Ingredients For a pastry partridge in a red pear 'tree'

  • 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
  • 8-12
    small whole bay leaves
  • 4
    reserved whole thawed frozen raspberries for garnish (optional)
  • 1/3 c
    warm hot fudge sauce

How To Make a pastry partridge in a red pear 'tree'

  • 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.

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