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...
Provided by Nancy Judd
Categories Fruit Desserts
Time 45m
Number Of Ingredients 13
Steps:
- 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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shahinur islam
i_shahinur@hotmail.frI don't think I would enjoy this dish.
Rashod Hayes
hrashod8@hotmail.comThis dish seems like it would be a lot of work to make.
Jaleel Saleem
js@hotmail.comI'm not sure how I feel about the combination of partridge and pears, but I'm willing to try it.
Gordon lang
gordon@hotmail.co.ukI'm going to make this dish for my next dinner party.
Resham Grg
gresham32@gmail.comThis dish looks amazing!
Sk Habib
habib.s72@aol.comI can't wait to try this dish.
Danny Lopez
d.lopez69@gmail.comThis recipe is a keeper!
Prophet Joshuafire TV
pt99@yahoo.comI'll definitely be making this dish again.
ArmandoPosting AX
armandoposting-a59@gmail.comThe pears were the perfect accompaniment to the partridge.
BEASTOON HEIE
h.b49@yahoo.comI'm not a big fan of partridge, but this dish was delicious.
Muddy Mpoyo
m@gmail.comThis dish is a work of art!
Byzid Md
byzid_md94@yahoo.comI would definitely recommend this recipe to anyone who loves partridge or pears.
Apon YT
aponyt17@gmail.comThis dish is perfect for a special occasion. It's sure to impress your guests.
Samir Giri
gs75@hotmail.comI was impressed with how easy this dish was to make. It only took me about an hour to prepare and cook.
Alaa Love999
love999-alaa@yahoo.comThe flavors in this dish were incredible. The partridge was savory and moist, while the pears were sweet and tart.
Man Pgh
p.m@yahoo.comThis was a beautifully presented dish. The partridge was cooked to perfection and the pear tree was a stunning centerpiece.