Sugared Raisin Pear Diamonds Recipes

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RAISIN PEAR CHUTNEY



Raisin Pear Chutney image

Peck, Idaho field editor Ruth Andrewson relates, "We have so much fruit in the area that I just can't help putting up some of it. This hearty chutney is delicious with any meat."

Provided by Taste of Home

Time 2h30m

Yield 2 pints.

Number Of Ingredients 9

2 cups cider vinegar
1-1/4 cups packed brown sugar
3 pounds unpeeled ripe pears, diced
1 medium onion, chopped
1 cup raisins
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 garlic clove, minced
1/2 to 1 teaspoon cayenne pepper

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.

Nutrition Facts : Calories 152 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 40g carbohydrate (34g sugars, Fiber 3g fiber), Protein 1g protein.

PEAR AND GOLDEN RAISIN CRISP



Pear and Golden Raisin Crisp image

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 13

1 1/4 cups all purpose flour
1 tablespoon sugar
1/2 cup light brown sugar, packed
6 tablespoons unsalted butter, cut into 1/2 inch cubes
3/4 cup sliced unpeeled almonds
1/2 teaspoon ground cinnamon
3/4 cup sugar
2 1/2 tablespoons tapioca
6 medium ripe pears (about 3 pounds), sliced
1 cup golden raisins
Crema, for serving (recipe below) (optional)
2 cups heavy cream
1/4 cup buttermilk

Steps:

  • In a large mixing bowl, cut together the topping ingredients with 2 knives until they are well combined and crumbly. Be sure the butter is evenly distributed in the mixture. If desired, freeze for up to 3 months, or use immediately.
  • Preheat the oven to 400 degrees. In another large mixing bowl, combine the sugar and the tapioca and toss until evenly mixed. Add the pears and toss until they are evenly coated with the mixture. Mix in the raisins. Turn the fruit mixture into a 10 x 2 inch deep round baking dish, preferably glass. Sprinkle the crumb mixture evenly over the top and bake the crisp for 15 minutes, then turn the oven down to 375 degrees. Bake for 15 to 20 minutes more, or until the topping is golden. Cool on a rack for 10 minutes, then serve warm accompanied by a dollop of Crema, if desired.
  • Whisk the cream and the buttermilk together in a bowl. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator for as long as a week.

PEAR RAISIN BREAD PUDDING



Pear Raisin Bread Pudding image

At the fruit market I found some wonderful pears and couldn't resist buying some. I got home and wanted to make a pear dessert, so I searched the 'Zaar and found a few recipes I liked, and as usual, had to mess them up and make my own! So thanks to Dancer (Recipe #80786) and TeraGram (Recipe #39011) for the inspiration, and also to my old faithful "Central Cookery Book" (an Australian/Tasmanian Icon). Also, my eggs were home-laid and all double yolkers, so you may want to use two whole eggs and two egg yolks, depending on your eggs.

Provided by Erin Randall

Categories     Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 josephine pears, peeled, cored and sliced
2 slices day-old raisin bread
butter
3 eggs
1 -2 tablespoon caster sugar (to taste, depends on the sweetness of your pears and your families taste)
1 teaspoon vanilla extract
1/2 teaspoon salt
500 -700 ml low-fat milk (depends on how many eggs you used, and the size of your dish)
nutmeg

Steps:

  • Lightly butter the raisin bread, cut into pieces to line the bottom of the baking dish. Any remaining cut into 2cm cubes and scatter amongst the pears.
  • Layer the pears on top of the bread.
  • Sprinkle with nutmeg (to taste) - or use other baking spice to taste.
  • Whick eggs and sugar to combine, add salt and milk and combine well.
  • Pour over pears and bread.
  • Bake in pre-heated 180C oven for approximately 30-40 minutes, or until "custard" is set.
  • Serve hot with cream or ice cream.

Nutrition Facts : Calories 207.5, Fat 5.6, SaturatedFat 2.1, Cholesterol 165, Sodium 450.7, Carbohydrate 29.5, Fiber 3.1, Sugar 19.1, Protein 10.3

SPICED PEAR AND RAISIN PIE



Spiced Pear and Raisin Pie image

Categories     Fruit     Dessert     Bake     Raisin     Pear     Fall     Bon Appétit

Yield Serves 8

Number Of Ingredients 11

1 cup pear nectar
3/4 cup (packed) raisins
1/2 cup (packed) golden brown sugar
3 1/2 tablespoons cornstarch
1 1/2 teaspoons grated lemon peel
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3 1/4 pounds ripe pears, peeled, quartered, cored, cut crosswise into 1/4-inch-thick slices
2 Easy Pastry Dough disks
1 egg, beaten to blend (for glaze)

Steps:

  • Position rack in lowest third of oven; preheat to 400°F. Boil nectar in heavy medium saucepan until reduced to 1/3 cup, stirring occasionally, about 8 minutes. Pour into large bowl; mix in raisins. Cool completely. Mix in sugar and next 5 ingredients, then pears.
  • Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Brush inside and top edge of crust with some of glaze. Spoon filling into crust. Roll out second dough disk on floured surface to 13-inch round. Arrange dough over filling. Seal top crust to bottom crust at edge of dish. Trim double overhang to 3/4 inch. Fold under; crimp edge. Using small knife, cut slits in top crust to allow steam to escape. Brush crust and edge with glaze. If desired, roll out any dough scraps and cut out small pear-shaped decorations. Press decorations onto edge of crust.
  • Bake pie until pears are tender, covering crust with foil if browning too quickly, about 1 hour 10 minutes. Place on rack; cool completely. (Can be made 1 day ahead. Let stand at room temperature.)

PEAR AND RAISIN CRUMBLE



Pear and Raisin Crumble image

Provided by Bon Appétit Test Kitchen

Categories     Dessert     Bake     Quick & Easy     High Fiber     Raisin     Pear     Walnut     Winter     Cinnamon     Potluck     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

2 1/2 pounds ripe pears, peeled, quartered, cored, cut into 1/3-inch-thick slices
1/3 cup plus 1/2 cup (packed) dark brown sugar
6 tablespoons crushed ginger cookies (such as Ginger Man), divided
2 teaspoons ground cinnamon, divided
1/2 cup raisins
1/2 cup all purpose flour
6 tablespoons (3/4 stick) chilled butter, diced
3/4 cup walnut pieces

Steps:

  • Preheat oven to 400°F. Mix pears, 1/3 cup sugar, 2 tablespoons crushed cookies, and 1 teaspoon cinnamon in 11x7x2-inch glass baking dish. Mix in raisins.
  • Using fingertips, press together flour, butter, 1/2 cup sugar, and 1 teaspoon cinnamon in large bowl until moist clumps form. Mix in 4 tablespoons crushed cookies and nuts.
  • Drop topping evenly over filling. Bake until juices bubble thickly and topping is brown, about 40 minutes.

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