Partridge In A Pear Tea Recipes

Steps:

• In large heatproof pitcher, place tea bags and 4 sprigs of the rosemary. Pour boiling water over tea bags. Cover; let steep 3 minutes. Remove and discard tea bags and rosemary. Cool tea 15 minutes. Refrigerate 1 hour or until chilled.
• Add pear nectar to chilled tea; stir to combine.
• In each of 12 champagne flutes or tall glasses, place 1 cherry and 1 pear slice. Fill two-thirds full with tea mixture. Pour wine into each glass almost to top. Garnish with remaining 12 sprigs rosemary.

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.

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.