Best Sugared Raisin Pear Diamonds Recipes

CARAMELIZED PEARS WITHWITH RUM RAISIN MASCARPONE

Steps:

• Pre-heat oven to 375 degrees F.
• Begin by soaking the raisins. Pour hot water over raisins and add rum, sugar, and lemon juice. Cover with plastic wrap and set aside while you prepare the rest of the dish - let rest for at least 45 minutes
• Split pears down the middle retaining stem and skin. Using a melon baller, remove the cores. Add brown sugar and butter to a large non-stick skillet over medium high heat until just melted. Add lemon juice and pears, cut side down, to pan then baste with metled butter and sugar. Pop into the oven for 15 to 17 minutes until pears are tender. When done remove from oven and baste once more.
• Whisk mascarpone cream gently to loosen it up. Strain raisins and gently fold into the cream. Serve pears on a plate topped with a scoop of mascarpone cream and drizzle with pear pan juices. Top with crumbled amaretto cookies.;

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

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.

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.