You can use any type of pears that you like for this recipe, but I look for at least two types at least in order to vary the colors of the turkey's "feathers." If the turkeys will not be eaten immediately, rub the cut side of each pear with lemon juice so that they won't turn brown.
- 6-8 assorted pears such as Bosc, Anjou or yellow Bartlett
- 6 seedless Mandarin oranges or Clementines
- Raisins or currants
- 1 sliced red apple
- Shelled peanuts and or shelled cashews
- Slice 3 pears in half lengthwise from the stem to the base. Using a small paring knife or melon baller, scoop out the core of each pear. (An adult should remove the cores.) Place each pear half on its own plate. Thinly slice the other pears to create the feathers. Segment the oranges. To assemble each turkey, tuck an assortment of the pear slices under the pear halves in a fan-shaped pattern to resemble a turkey's feathers. Place 6 mandarin orange segments on top of the pear slices to create another layer of "feathers."
- Use 4 pieces of nuts to create the legs and feet of each turkey, then decorate the face with the raisins, sliced apple and more nuts. Serve immediately.