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Rum Raisin Stuffed Pears

chef.jackson's picture
Ingredients
  Pecans 1⁄4 Ounce, chopped, about 6 halves
  Golden raisins 1 Tablespoon, chopped
  Firmly packed light brown sugar 1 1⁄2 Teaspoon
  Whipped butter 1 1⁄2 Teaspoon
  Bartlett pear 5 Ounce, cut in half lengthwise, cored, pared (1 small size)
  Freshly squeezed lemon juice 1 Teaspoon
  Nectar 8 Teaspoon (2 tablespoons plus 2 teaspoons)
  Dark rum 1 Tablespoon
  Cornstarch 1⁄2 Teaspoon
  Vanilla extract 1⁄4 Teaspoon
Directions

MAKING
1. In a mixing bowl combine pecans, raisins, and sugar; stir in butter and mix well.
2. In a microwave proof casserole arrange pear halves, cored-side up.
3. Sprinkle pear halves evenly with lemon juice;
4. Spoon half of the pecan mixture into cored section of each pear half and set aside.
5. In cup or small bowl combine remaining ingredients and stir to dissolve cornstarch; pour into casserole.
6. Cover casserole with vented plastic wrap and microwave on High (100%) for 4 minutes, until pear halves are fork-tender and sauce has thickened, rotating casserole 1/2 turn halfway through cooking.

SERVING
7. In a large serving platter, arrange the pecans and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Microwaving
Restriction: 
Vegetarian
Ingredient: 
Raisin
Interest: 
Healthy
Cook Time: 
4 Minutes
Servings: 
4

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