This delicious combination of rhubarb, cranberries and pears makes a festive finish to a holiday meal.
- Portion size 8 servings
- Credits : Holiday Celebrations: 2007
MethodFilling: In large bowl, toss together pears, rhubarb, cranberries, sugar, flour and orange rind and juice.
On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) glass pie plate. Trim to leave 3/4-inch (2 cm) overhang; fold overhang under and flute edge. Pour in filling.
Roll out remaining pastry to 1/8-inch (3 mm) thickness. Using 2-inch (5 cm) star-shaped cutter, cut out 24 stars. Arrange over filling. Whisk egg yolk with 1 tbsp (15 mL) water; brush over stars. Sprinkle with coarse sugar.
Bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake until pastry is golden brown on bottom, filling is bubbly and pears are soft, 1 hour and 15 minutes to 1 hour and 30 minutes. Let cool on rack. (Make-ahead: Cover loosely and let stand at room temperature for up to 6 hours.)
Nutritional facts Per serving: about
- Sodium 160 mg
- Protein 4 g
- Calories 427.0
- Total fat 18 g
- Cholesterol 56 mg
- Saturated fat 9 g
- Total carbohydrate 63 g
- Iron 13.0
- Folate 33.0
- Calcium 11.0
- Vitamin A 9.0
- Vitamin C 10.0