A favorite way to entertain
especially during the holiday season
is to meet friends for dinner
And then come back to Linderhof
for dessert and coffee
Dessert service set up in the dining room
And, of course, we use the Christmas china,
Royal Dolton Tartan
An pear cranberry pie
Lenox Holiday dessert plates
(all bought after Christmas for pennies on the dollar --
I have twenty-four of them which I find the perfect number)
It's festive, it's Christmas
A pear and cranberry pie
Because I had both pears and cranberries
And I love the subtle flavor of pears
And the tartness of cranberries coordinate perfectly.
It's a simple pie to make
And I will make it again!
PEAR CRANBERRY PIE
2 T. flour
1/2 c. maple syrup
2 T. butter, melted
5 c. sliced pears
1 c. cranberries
Combine flour, syrup and butter and mix until smooth. Add pears and cranberries and toss to coat fruit. Pour into pie shell.
1/2 c. flour
1/4 c. brown sugar
1 t. cinnamon
1/3 c. butter
1/2 c. walnuts or pecans
Combine flour, brown sugar and cinnamon. Cut in butter until the size of small peas. Add nuts. Sprinkle over filling. Bake at 400 for 15 minutes then turn the heat to 350 and bake an additional 45 to 40 minutes. NOTE: I covered my pie crust with foil for the initial baking period so it wouldn't get too brown.