Friday, January 7, 2011

Pear and Raspberry Pastry

For some reason, the thought of pears and raspberries together make angels sing in my head. Ü No idea why really - I've never eaten a pear/raspberry something before, but they just GO together, you know? Like peanut butter and jelly. So i just so happened to have both pears and raspberries floating around in my kitchen the other day and i knew that i needed to make something out of them . . . like a tart or something. So I went hunting and found this:

the pictures alone had me drooling, and the recipe that followed made it even more appealing. So simple. So easy. So Yummy. The hint of ginger combined with the soft cooked pears, the sweetness of raspberries and the slight crunch and flakiness of the pastry was so cool and refreshing and yet was also intensified with the warmth {no, I couldn't wait for it to cool down, although after having it warm from the oven, i'm not sure that i'll eat it any other way now Ü} Can anyone tell I was in heaven yet?

I would show you a picture of how mine turned out (they were pretty darn cute Ü) but I'm afraid that all that's left of them are finger-licked dishes in the sink. {bummer - i know. I even went back to Costco to buy more raspberries so I could make more, but alas, the raspberries were gone.}

But I'll still tell you my version anyway, cause it's cooler Ü (ok, not really, but i was too lazy to make pie crust)

Pear and Raspberry Pastries

3 large pears, peeled and cubed
1 C raspberries
3 T sugar {YES! only THREE tablespoons! I was super excited about that Ü}
2 T cornstarch
1/2 t ginger (can't skip this ingredient - it is a must!}
Juice of half a lemon
1 sheet puff pastry {found in the freezer section by all the pies}

Roll out puff pastry and place in 10-inch pie plate, 3 medium-sized or 6 individual-sized ramekins {I used 3 medium-sized ones because it gave me an excuse to use my square pie dishes Ü}

Place pears and raspberries in a bowl. In a separate bowl, combine sugar, cornstarch, and ginger. Add to pears and raspberries and mix. Add lemon juice and mix. Dish out equal portions onto pastry and bake at 400 F for 25 - 30 minutes or until golden brown.

Best served warm.


  1. ok I made this last night and it turned out SO wonderful! I think that I might had messed up a bit, but it still turned out great! I used fillo dough about 10 or so sheets and then I doubled it and put it in a 9x 13 pan. Doubleing it might have been a bit thick and I had to cook it about 40 or 45 min but it didn't seem to bother it much. I also used 1/2 fresh and 1/2 canned pears which was really good I really liked the slightly differnt texture of the canned pears, I also sliced instead of cubed them. It was a big hit!!

  2. Oh dear. I love pears, they are my most favorite fruit!
    I will follow Tammy's idea above with the fillo.
    (I have a package in my freezer.) I will use fresh pears, though.
    You asked where i got the hour glass on my Snippets post. Marhsall's Home Goods. $9.99, baby!
    It is big, too, about 10" tall. They had several shapes, sizes and colors of sand, too.
    It's so nice to meet you--will give you a review of the pear pastry (if I remember)...yikes!
    HUGS and blessings to you as you make your home!