- 1 orange
- 3 (6 ounce) containers fresh raspberries
- 1 (6 ounce) container fresh blueberries
- 1/4 cup water
- 5 tablespoons sugar
- 1 cup heavy cream
- 1 (10 ounce) package Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
- Grate 1/2 teaspoon zest from the orange.
- Heat 1 package raspberries, the blueberries, water, 4 tablespoons sugar and half the orange zest in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to medium-low. Cook for 10 minutes, stirring occasionally. Remove the saucepan from the heat and let cool for 25 minutes. Stir in the remaining raspberries.
- Beat the heavy cream and the remaining sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form.
- Spoon the raspberry mixture into the pastry shells. Top with the whipped cream. Sprinkle with the remaining orange zest. Top with the pastry “tops”.