Best Pear And Raisin Delight Recipes

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.

PEAR AND RAISIN CRUMBLE

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.

FRESH PEAR BREAD

Steps:

• In a bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick). , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

MARCEL DESAULNIER'S APPLE, PEAR AND RAISIN CHUTNEY

Steps:

• Quarter and core two pears, one Granny Smith and one red Delicious apple. Place in a food processor with the citrus fruits and pulse until the fruits are finely chopped.
• Transfer to a large, heavy saucepan, add both sugars, water and vinegar. Bring to a boil, lower heat and allow to simmer 30 to 35 minutes until mixture has thickened.
• While fruits are simmering, quarter, core and dice remaining apples, place in a bowl and cover with cold water to which the lemon juice has been added.
• When the cooked mixture has thickened, drain and rinse the diced apples and pears and add them to the saucepan along with the raisins. Heat for 3 minutes, then allow to cool and transfer to a container and refrigerate. Or, pack the hot chutney in sterilized canning jars and seal according to manufacturer's directions. Allow to cure 24 hours before using.

PEAR AND RAISIN CHARLOTTE

Steps:

• Use some of the softened butter to lightly coat a five- to six-cup charlotte mold, souffle dish or deep round baking dish. Put the raisins in a dish and add the rum.
• Melt the remaining softened butter in a large, heavy skillet. Add the pears and sugar and cook over medium-high heat for about 10 minutes, until the pears have softened almost to a puree and most of the liquid has evaporated.
• Stir in vanilla, the raisins and rum. Continue cooking over low heat another 10 minutes or so, until the mixture forms a thick puree. Adjust sweetening to taste. Remove from heat.
• Preheat oven to 425 degrees. Cut eight of the bread slices in half to form rectangles and the rest in half diagonally. Heat some of the clarified butter in a skillet and saute the pieces of bread until they are golden brown on one side only, adding more butter as needed.
• Fit the triangles, sauteed side down, in the bottom of the baking dish so they fit exactly. Trim away any excess and reserve. Arrange the rectangles, sauteed side out, around the sides of the dish, overlapping slightly. Fill the center with the pear mixture and, if necessary, trim the bread rectangles to be level with the fruit. Scatter all trimmings on top.
• Cover the top with foil and bake about 30 minutes. Remove and allow to cool for an hour. Unmold the charlotte. Serve with whipped cream, creme fraiche or custard sauce.

PEAR-RAISIN PIE

Steps:

• Heat oven to 375°F. In small bowl, mix oats, 1/2 cup Bisquick mix and the brown sugar. Cut in 1/4 cup firm butter with fork or pastry blender until mixture is crumbly; set aside.
• In medium bowl, mix 1 cup Bisquick mix and 1/4 cup softened butter. Add boiling water; stir vigorously until very soft dough forms. In ungreased 9-inch glass pie plate, press dough firmly, using fingers dusted with Bisquick mix and bringing dough onto rim of pie plate. Flute edge if desired.
• In 2-quart saucepan, mix pineapple juice, raisins, cornstarch, nutmeg and ginger. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in pears. Spoon into pie plate. Sprinkle with topping.
• Bake 25 to 30 minutes or until crust and topping are light golden brown.

PEAR CHUTNEY WITH RAISINS

Steps:

• Heat oil in heavy medium saucepan over medium heat. Add chopped onions and sauté until tender, about 5 minutes. Add remaining ingredients and bring to boil. Reduce heat to medium-low and simmer until pears are tender and mixture thickens slightly, about 30 minutes. Discard cloves. Season to taste with salt and pepper. Cool. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.