Pears In Spiced Raisin Sauce Recipes

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.

SPICY PEAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In large bowl, beat margarine and sugar untill smooth. Beat in egg and vanilla. Combine flour, baking powder, cinnamon, and ginger; mix into batter. Stir in chopped pears, chopped nuts and raisins.
• Drop about two inches apart by rounded tablespoonfuls onto baking sheets and bake 15 minutes or until edges are golden brown and center springs back when lightly touched. Remove to wire racks to cool.
• Combine confectioners' sugar and lemon juice and mix until smooth. Spoon icing over coookies.

HOW TO CAN PEARS + SPICED PEAR CANNING RECIPE

Steps:

• Prepare your water bath canner (fill with water deep enough to cover the jars, place the wrack in it, and begin heating the water). Wash jars in hot soapy water, rinse, and place on a folded towel near the hot syrup and stove top.
• Peel pears by hand or using my super easy blanching method of 15 seconds in hot water, plunge into warm water, and peel. Keep peeled pears in a solution of lemon water (about 1/4 cup for a large bowl) to keep from turning brown.
• In a large stainless steel pot mix 5 and 3/4 cup water with 1 and 1/2 cups sugar, stir until sugar is dissolved and heat over medium low heat to almost a boil. Place the pears into the hot syrup in a single layer and let heat through for about 5 minutes.
• Fill your jar with 2 four inch cinnamon sticks & spices if using (wide mouth is the easiest to use for packing) then fill with the hot pear using a slotted spoon to a generous 1/2 inch head space. Then using a ladle and canning funnel, pour the hot syrup over the pears to a 1/2 inch head space. Remove air bubbles and double check your head spaced, adding more syrup if needed.
• Wipe the rim of the jar clean and place on lid and band. Tighten down to finger tip tight and place jar in the water bath canner.
• When you've filled the canner, make sure the surface of the water is at least 1 to 2 inches over the top of the jars and bring to a hard boil. Start the processing time after the water has reached a full boil and process 20 minutes for pints and 25 minutes for quarts.*
• *Note: if you're 1,000 feet above sea level, increase processing time by 5 minutes.
• When jars have processed, turn off the heat and remove canner lid and leave jars in the canner for 5 minutes. Then remove jars onto a folded towel in a draft free area and let cool for 24 hours.

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.

RAISIN PEAR CHUTNEY

Steps:

• In a large saucepan, bring vinegar and brown sugar to a boil. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 2 to 2-1/2 hours or until chutney reaches desired consistency., Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

PEAR BREAD PUDDING WITH CARAMEL SAUCE RECIPE

Steps:

• Preheat oven to 350 degrees.
• Prepare a 9x9 baking pan with cooking spray; set aside.
• Cut English Muffins into 1-inch cubes and lightly toast. Set aside.
• In a large mixing bowl combine milk, egg yolks, whole eggs, cinnamon and sugar. Mix ingredients well; fold in diced pears.
• Add cubed muffin pieces to soak up the mixture.
• Pour melted butter into a 9×9 inch pan, coating the bottom. Spoon muffin pear mixture into the pan.
• Bake for 45 minutes or until set and browned.
• Dust with powdered sugar!
• Heat up the caramel sauce. Drizzle over the top; serve!

SPICED PEAR AND RAISIN CHUTNEY

Steps:

• Place pomegranate juice, brown sugar, cinnamon, allspice, and vanilla and orange extracts in medium saucepan. Cook on medium heat until sugar is dissolved, stirring occasionally.
• Stir in pears, apricots and raisins. Simmer 5 minutes longer or until raisins are plump and liquid is slightly thickened. Spoon into serving bowl. Cover.
• Refrigerate until ready to serve.