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thibeaultstable

Shire House Cream Cheese Pear Tart

ann_t
11 years ago

This was our New Year's Day dessert. An old favourite that I haven't made in years.

Shire House Cream Cheese Pear Tart
I have had this recipe for almost 33 years. It was given to my by the Owners of The Shire House Restaurant which was just outside of Grand Rapids, Michigan. The restaurant has been gone for Many years.

I used fresh pears, peeled, cored and poached in sugar syrup.

But you can cheat and use canned pear or peach halves.

I've also made it with fresh apricots, which also need to be poached

and with fresh strawberries ,raspberries and blackberries.

You could also use a combination of fresh berries.

(No need to poach berries).

1 8 oz cream cheese
1 cup whipping cream
1 French Pie Crust (Pate Sucree)
Honey
powdered Sugar
Vanilla
6 poached pear halves (substitute other fruit)
Orange liqueur
Apricot Preserves

Poach Pears or apricots in 1 cup sugar to 2 cups water with 1 tablespoon of lemon added. Cook until tender. Set aside to cool.

Prepare and bake pie crust. Cool.

Whip cream cheese with honey. Sweeten to taste (I use two to three tablespoons). Whip cream with powdered sugar (again to taste) Add vanilla. Fold cream into cheese and add to cold pie crust. Decorate with pears (Make sure the pears are dried well).

Melt Apricot or Apple Jelly. Add a little orange liqueur. Spoon or brush over pears.

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