Baked Pears With Raisins Recipes

CARAMELIZED PEARS WITH RUM RAISIN MASCARPONE

Steps:

• Preheat oven to 375 degrees F.
• Begin by soaking the raisins. Pour hot water over raisins and add rum. Cover with plastic wrap and set aside while you prepare the rest of the dish - let rest for at least 45 minutes
• Split pears down the middle retaining stem and skin. Using a melon-baller, remove the cores. Add brown sugar and butter to a large nonstick skillet over medium-high heat until just melted. Add lemon juice and pears, cut side down, to pan then baste with melted butter and sugar. Pop into the oven for 15 to 17 minutes until pears are tender. When done remove from oven and baste once more.
• Whisk mascarpone cream gently to loosen it up. Strain raisins and gently fold into the cream. Serve pears on a plate topped with a scoop of mascarpone cream and drizzle with pear pan juices. Top with crumbled amaretto cookies.;

HEALTHY BAKED PEARS WITH CINNAMON

Steps:

• Pre-heat oven to 350 degrees F
• Using as many pears as you like, slice the pears in half and gently scoop out the seeds using a small cookie scoop or spoon.
• Place the pears cut side up on a baking pan or in an oven-proof dish and drizzle each halve pear with 1/2 tsp maple syrup and sprinkle with 1/4 tsp sprinkle cinnamon.
• Bake until soft and tender, about 25-30 minutes.
• Serve warm with your choice of toppings.

BAKED PEARS (NO ADDED SUGAR)

Steps:

• Preheat your oven to 350 degrees F. Lightly butter the bottom of a 9 X 13 baking dish.
• Peel the pears, halve and core them. You can core them with a melon baller, with a metal measuring spoon, or with a paring knife, as I do in the video below. I like to leave the stems on - they make for a pretty presentation. But you can cut them off if you wish. You can also shave a thin slice off the bottom of each pear half, enabling them to stay upright in the baking dish.
• In a small bowl, whisk together the butter, vanilla, and cinnamon. Brush the pears with the mixture on both sides.
• Arrange the pears in the prepared baking dish, cut side down. Bake them until fork-tender, about 30 minutes per side, basting every 15 minutes with the pan juices.
• Brush the pears one last time with the pan juices and serve warm.

PEARS IN SPICED RAISIN SAUCE

Steps:

• Drain pears, reserving 1/4 cup juice (discarding remaining juice or save for another use); set the pears aside. In a saucepan, combine raisins and reserved juice. Bring to a boil. Reduce heat; cover and simmer for 5 minutes., In a bowl, combine the cornstarch, cinnamon, salt if desired and ginger; stir in orange juice until smooth. Add to raisin mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat. Add pears; cook and stir until heated through. Serve over ice cream.

POACHED RUM RAISIN PEARS

Steps:

• Combine 1/3 cup rum with remaining ingredients in a 10-inch heavy skillet and bring to a boil, stirring occasionally. Reduce heat and simmer, covered, until pears are just tender, about 10 minutes. Remove lid and boil mixture, stirring occasionally, until liquid is reduced to a syrup, 5 to 10 minutes. Stir in remaining tablespoon rum and serve warm or at room temperature.

BAKED PEARS WITH RAISINS

Steps:

• Cut out the center of the pears with knife.
• Mix together raisins, brown sugar and cinnamon.
• Fill up the whole with the mixture and bake for about 25-30 minutes or until pear is softened.
• Serve immediately with meats or as a simply dessert.

BAKED PEARS WITH RAISINS

Steps:

• Preheat oven at 350 degrees F.
• Slice pears in half lengthwise.
• Scoop out core and stem.
• Place in baking pan.
• Fill the hollowed center with raisins.
• Mix syrup and vanilla and pour evenly into each center (about 2 tablespoons), dot with one-sixth of the butter and top with dash of cinnamon.
• Bake for around 25 minutes.
• Serve warm, possibly topped with whipped cream.

BAKED PEARS WITH CURRANTS AND CINNAMON

Steps:

• Preheat oven to 350°F. Using apple corer, cut through stem of each pear and all the way through pear to base to remove core. Trim bottoms so that pears stand straight. Arrange pears in 15x10x2-inch glass baking dish. Combine sugar, brown sugar and cinnamon in medium bowl. Add currants. Fill pear cavities with half of sugar mixture. Stir cup water into remaining sugar mixture; pour around pears. (Can be made 8 hours ahead. Cover; chill.)
• Bake pears uncovered until tender and sauce is syrupy, adding more water to dish by 1/4 cupfuls if syrup becomes too thick and basting occasionally, about 50 minutes. Serve pears warm with syrup.

POACHED PEARS WITH HONEY, LEMON BALM AND RAISINS

Steps:

• To prepare pears, place 6 cups of the cold water in a bowl. Squeeze the juice from 1/2 lemon into the bowl and add the lemon too. Core the pears from the bottom and peel, leaving the stems intact. As you peel each pear, place it in the bowl to prevent it from discoloring. Also place the cores and small pieces in the bowl. After the pears are peeled, wrap the cores and small pieces in the cheesecloth, folded double, and tie tightly with string. Place the remaining 7 cups of cold water and the honey in a pot and stir to dissolve the honey. Add the tangerine peel, raisins, lemon balm and cheesecloth bundle, together with the pears. Cover the pot and bring to a boil over high heat. Lower the heat and poach the pears at a low boil for 1 1/2 hours, leaving the lid ajar. Touch the pears with the tip of a chopstick. A properly poached pear should give a little; the pears should be soft and have taken on a light beige color. Turn off the heat. Remove the lemon balm, tangerine peel, and cheesecloth bundle from the pot and discard. Transfer each pear to an individual soup plate, sitting it upright, stem up. Divide the sweet soup equally among the plates. There should be about 4 1/2 cups of soup. Divide the raisins equally as well. Garnish each pear by inserting a sprig of mint into it at the stem and serve.