Thursday, December 1, 2011

Day 1: The Twelve Days of Christmas

Greetings and welcome to the first day of December. And…officially…. it is the first day of the Christmas Season!  I thought….. wouldn’t it be fun to do the ‘Twelve Days of Christmas’  but over a month's span both with food, decorations  and tablescapes.  So…..
On the First Day of Christmas My True Love Brought to me A  Partridge in a Pear Tree. But today we are doing:
         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 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.
A  Pastry Partridge in a Red Pear Tree (Recipe)
 •1 64 oz. bottle cranberry-raspberry juce
 •1 1/4 cups(s) of sugar, divided
 •1 tsp.  or more red food coloring
 •1 cup(s) of heavy whipping cream
 •4 ounce(s) Cream Cheese, softened
 •1/2 to 1 tsp. raspberry extract
 •1/3 cup(s) powdered sugar
 •1 refrigerated pie crust dough (from a two crush package)   little milk and course sugar
 •1  12 oz. package frozen raspberries
 •2 Tbsp. cornstarch
 •8-12 whole bay leaves
 •4 reserved whole thawed frozen raspberries for garnish (optional)
 •1/3 cup(s) of warm hot fudge sauce

1.Preheat oven to 400 degrees.
 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.
 6.In a bowl whip cream. Set aside.
 7.In a small bowl put cream cheese, raspberry extract and powdered sugar and mix until well blended.
 8.Carefully fold cream cheese mixture into whipped cream until blended. If necessary 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 where core was and fill. Chill pears.
 9.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.
 10.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.
 11.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.
 12.When ready to serve drizzle hot fudge in a zig zag back and forth manner across each individual small chilled plate.
 13. Put a chilled pear in center of each plate on top of hot fudge.
 14.Make a small slit by the stem and put a bay leaf in slit. Do this with each pear.
 15.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.
 16.Serve. Pass dish of thickened raspberries.
 17.Makes 4 delicious, elegant servings.

Come back for Day two to Twelve as there will  be lots of more great recipes. Also decorating ideas and fun  tablescapes.
THANKYOU   for joining me today.

I am participating in:
Thriving on Thursdays
Potpurri Friday


Dittle Dattle

Seasonal Sunday Teapot copy 

FOODIE FRIDAY Click for details





Unknown said...

Fabulous - just look at that stunning color! I love that this recipe doesn't call for a bottle of wine to poach the pears in. So very festive.


Anonymous said...

This looks really festive as well. Thank you for posting this recipe. Pat

On Being Paula said...

Beautiful, just beautiful! Can't wait to see every single thing you post for the month of December! You are one talented lady!

Kelli Henderson said...

This is gorgeous! You are so talented not only in cooking but also in design. I can't wait to see the next one! :)

Unknown said...

I love it! I will have to make it!

Perri said...

Your photographs are stunning, how did you learn to do this?? impressive, very impressive:)

Marigene said...

Oh, this is not only beautiful, it sounds delicious. Thanks for sharing the recipe, Nann.

Snap said...

What fun! Thanks for the lesson on the partridge in a pear tree! 11 more days! Thank you! Happy Seasonal Sunday!

Kathleen said...

That looks wonderful, and very festive!
About the red door...the new door is fiberglass and it took many coats of paint. Still not happy with the finish with the oil based paint. We will see how it holds up!
Good luck with yours!

Marty@A Stroll Thru Life said...

Oh my word, this sounds soooo good and it looks gorgeous. Thanks for sharing.

You asked about where I live, yes it is Arizona, in Surprise. Where does your daughter live? How funny that our homes are alike, but mine is very typical Arizona. Hugs, Marty

Delicious Dishes by Debbie said...

Just saw this for the first time. Beautiful Nancy, just beautiful. You inspire me all the time. I'm so glad you are doing this series on your blog. I know I will enjoy seeing your creativity each and every one of the 12 days of Christmas. Thank you for sharing this with us.

Honey at 2805 said...

Thank you for sharing this beautiful post at Potpourri Friday! Have a very Merry Christmas and wonderful Holiday Season!

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