Sugared Raisin Pear Diamonds Recipes

SUGARED SECKEL PEARS

Steps:

• Beat egg whites in a small bowl. Place sugar in another small bowl.
• Dip bottom half of each pear in egg whites. Roll in sugar, and place pears upright on parchment paper. Let stand until dry, about 1 hour. Sugared pears are best the day they are made.

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.

SUGARED CARDAMOM PEARS

Steps:

• In a skillet over medium-high heat, add the butter. As the butter melts and begins to foam, add the Bosc pears. Cook for 2 to 3 minutes until they begin to soften. Add the brown sugar and stir to incorporate the sugar mixture, evenly coating the pears. Stir in the salt, cardamom, and vanilla extract, and continue to stir until the liquid becomes syrupy. Transfer to a serving bowl and serve over vanilla ice cream garnished with crystallized ginger.

PEAR-AND-GOLDEN-RAISIN CLAFOUTI

Steps:

• Heat oven to 400 degrees. Generously butter a 12-inch-round gratin dish; set aside. Peel pears, cut in half lengthwise, and, using a melon baller, remove core. Slice pears into 1/4-inch-thick slices crosswise, and arrange pear halves in the bottom of prepared gratin dish. Set aside.
• In a food processor, combine the eggs, 1 cup cream, flour, granulated sugar, nutmeg, and salt, and process until a batter is formed. Pour the batter around the pears, and sprinkle the top with raisins.
• Bake until the top begins to set, about 12 minutes. Sprinkle with light-brown sugar; continue to bake until clafouti is set and golden brown on top, about 8 minutes. Whip remaining 3/4 cup cream to soft peaks. Remove clafouti from oven; serve immediately with whipped cream sprinkled with more brown sugar, if desired.

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.

GINGERED PEAR PIE WITH GOLDEN RAISINS

Steps:

• Combine raisins and ginger in heavy small saucepan. Add enough water to just cover. Simmer over low heat until liquid is absorbed, about 15 minutes. Cool completely.
• Position rack in lowest third of oven and preheat to 400°F. Combine pears and next 6 ingredients in bowl. Stir in raisin mixture. Roll out 1 pie crust disk on lightly floured surface to 13-inch round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 1/4-inch overhang. Spoon pear mixture into pan, mounding in center.
• Roll out second crust disk on lightly floured surface to 13-inch-diameter round. Roll up on rolling pin and unroll over pie. Trim edges, leaving 3/4 -inch overhang. Fold overhang of top crust under edge of bottom crust. Pinch edges together to seal. Crimp edges to make decorative border. Gather and reroll scraps. Cut out decorative shapes. Beat egg with milk in small bowl for glaze. Brush top of pie with glaze. Make several slashes in top crust so steam can escape.
• Bake pie until crust is golden brown and juices bubble up through slashes, covering crust edges with foil if browning too quickly, about 1 hour. Serve warm with vanilla ice cream.

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.

PEAR AND RAISIN DELIGHT

Steps:

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