Pear And Raisin Delight Recipes

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.

PEAR AND RAISIN DELIGHT

Steps:

• Spread pear slices with cream cheese spread.
• Top with raisins and nuts.

GRILLED RAISIN BREAD, STILTON, AND PEAR DESSERTWICH

Steps:

• Divide ingredients in half and assemble two pear-and-Stilton "sandwiches".
• Melt butter in a saute pan over medium-low heat.
• When butter is fully melted, place both sandwiches in pan, cover, and cook for 2 minutes per side, or until browned like a conventional grilled-cheese sandwich. Keep a watchful eye on the pan when cooking the dessertwich; raisin bread will begin to burn only moments after it is browned to perfection.
• Remove from pan and slice each sandwich diagonally into 4 triangles. Serve immediately (ideally with Port).

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:

• Cut out the center of the pears with knife.
• Mix together raisins, brown sugar and cinnamon.
• Fill up the whole with the mixture and bake for about 25-30 minutes or until pear is softened.
• Serve immediately with meats or as a simply dessert.

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.

OLD FASHIONED CHRISTMAS RAISIN DELIGHTS

Steps:

• To Make The Dough: Sift the flour, baking powder, and salt together; set aside.
• Cream the butter with 3/4 cup of the brown sugar and the white sugar. Beat in the eggs, milk and vanilla. Mix at high speed for 2 minutes, then reduce speed and gradually blend in the flour mixture. Cover and refrigerate dough for at least 3 hours.
• To Make Raisin Filling: Grind the raisins. In a medium saucepan combine the ground raisins, 1 cup brown sugar, 1 cup water, salt and lemon juice. Bring to a boil, and simmer for 3 minutes.
• Combine the cornstarch and 2 tablespoons of the water and mix until smooth. Add to the raisin mixture and continue to simmer until thick. Remove from heat and let cool. Once cool, stir in the chopped nuts.
• Preheat Oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• On a floured surface, roll out the chilled dough to 1/8 inch thick. Cut into 2 3/4 inch rounds. Place rounds on the prepared baking sheet. Place a heaping teaspoon of the raisin filling on the cookie round and top with another round. Crimp the edges closed.
• Bake at 350 degrees F (175 degrees C) for 8 minutes. Allow cookies to cool on sheet until just barely warm.

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 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, 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.

PEAR AND RAISIN COBBLER

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.