PEAR AND GOLDEN RAISIN CRISP
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.
BAKED PEARS WITH RAISINS
A nifty little baked pears recipe that I've come up with. Great at night to satisfy a sweet tooth or to end a meal.
Provided by Topher
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 211.6, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 32.6, Carbohydrate 46.1, Fiber 2.9, Sugar 36.8, Protein 0.6
PEAR RAISIN BREAD PUDDING
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
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
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
This is from the March 2008 issue of Bon Appetit magazine. I had picked up 5 pounds of fresh pears at Sam's Club and decided that a simple dessert was in order. Being a non-baker, the simpler the better, and this recipe really suits my no-fuss style without compromising flavor. Such a comfort served warm with vanilla ice cream.
Provided by Ms B.
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
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 (I was resistant to this instruction and tried to use just a fork to combine the ingredients, but finally gave in and use my fingertips with great success. The butter needs the slight warmth of your hands to combine well with the dry stuff.), 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.
- Drop topping evenly over filling. Bake until juices bubble thickly and topping is brown, about 30 minutes.
PEAR AND RAISIN CRUMBLE
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
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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