Sugared Raisin Pear Diamonds Recipes

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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 COBBLER



Pear and Raisin Cobbler image

Provided by Florence Fabricant

Categories     brunch, dessert

Time 1h

Yield 6 servings

Number Of Ingredients 13

1 1/4 cups light brown sugar
1 tablespoon cornstarch
5 cups peeled, cored sliced pears
1 cup raisins
3 tablespoons melted unsalted butter
1/2 teaspoon grated nutmeg
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons cold unsalted butter, in pieces
3 to 4 tablespoons milk
1 tablespoon granulated sugar
Whipped cream

Steps:

  • Preheat oven to 350 degrees. Butter a nine-inch round baking dish.
  • Mix brown sugar with cornstarch in a large bowl. Fold in pears and raisins, the melted butter and nutmeg. Spoon mixture into baking dish.
  • Mix the flour, baking powder and salt. Cut in the cold butter until the mixture has a mealy texture. Lightly stir in the milk to form a firm but tender dough.
  • Roll out dough on a floured board and cut it into strips one-inch wide. Criss-cross the strips over the fruit. Sprinkle the top with granulated sugar.
  • Bake about 40 minutes, until the crust has browned and the filling bubbles. Serve while still warm, with whipped cream.

Nutrition Facts : @context http, Calories 485, UnsaturatedFat 5 grams, Carbohydrate 86 grams, Fat 16 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 176 milligrams, Sugar 58 grams, TransFat 1 gram

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.

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