PARTRIDGE IN A PEAR TREE PIE
Delight guests and have a partridge in a pear tree make an appearance on your holiday table! The crimson cranberry filling makes this a fitting Christmas pie.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Set aside five pear halves; chop any remaining pears. In a large saucepan, combine the chopped pears, cranberries, pineapple and sugar. Bring to a boil; cook and stir for 4-5 minutes or until some cranberries have popped. Cool for 30 minutes, stirring several times. In a bowl, combine the flour, salt and cinnamon. Stir in cooled cranberry mixture., Line a 9-in. pie plate with bottom pastry; trim and flute edges. Spoon cranberry mixture into pastry shell; arrange pear halves on top. Bake at 400° for 35-40 minutes or until bubbly and crust is golden brown (cover edges with foil for last 15 minutes of baking if necessary). Cool on wire rack. , Roll remaining pastry. Using cookie cutters, cut out small leaves, small pears and a partridge. Place on an ungreased baking sheet; sprinkle with sugar if desired. Bake at 400° for 6-8 minutes or until golden brown. Place partridge in center of pie with leaves and pears around it.
Nutrition Facts :
PARTRIDGE IN A PEAR TREE PIE
Make and share this Partridge in a Pear Tree Pie recipe from Food.com.
Provided by Annacia
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F
- In a mixing bowl, combine cranberry sauce, orange zest, raisins and pecans.
- In pastry-lined pie plate, spread one half of filling.
- Arrange pears, cut side down, in spiral fashion, on filling.
- Spread with remaining filling exposing the cheek of the pear.
- From remaining pastry, cut design of partridge in tree.
- Arrange on top of pie.
- Bake for 20 to 25 minutes or until pastry is golden brown.
Nutrition Facts : Calories 479.9, Fat 22.5, SaturatedFat 4.4, Sodium 254.4, Carbohydrate 69.2, Fiber 5.5, Sugar 40.1, Protein 4.7
A PASTRY PARTRIDGE IN A RED PEAR 'TREE'
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.
EASY ROAST PARTRIDGE
Nice simple roast partridge with Parma Ham and Butter
Provided by allenjennison
Time 1h
Yield Serves 2
Number Of Ingredients 0
Steps:
- Preheat the oven to 220°C/fan 200°C/gas 7
- Rub the skin of the Partridges with half of the butter and season with salt and black pepper, Place the remaining butter and the chopped onion inside the birds cavities
- Wrap two pieces of Parma ham around the birds and then place the birds snugly inside a roasting tin
- Roast in the Oven for approximately 30 minutes
- Serve with your choice of seasonal veg
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