A Pair of Raisin-Stuffed Baked Pears

Another experiment, and it turned out well!  Yeah, I’d still post if it was a failure, because who knows, someone could come along and point out where I went wrong.  But here, this is a different note altogether, a dessert that was easy and quick to assemble, and did not disappoint in the flavor department.  In fact, out of all of the stuffed fruits for dessert I’ve made in the last while, this is the one I think my mister liked the best, so now I share it with you.  Though I should forewarn you, it is very sweet, and would best be paired (haha, paired, these pears) with cool whip, crème fraiche, or vanilla ice cream (yes, I know these are all sweet too, but trust me, ok?).  Serves 2.

Ingredients:

2 D’Anjou pears (or other, just none with a skin too thick or tough), mostly ripe   

1/4 C raisins

3 T brown sugar

1/2 T margarine

2 t Disaronno, 2 t more for sprinkling

1/4 t ground cinnamon, more for sprinkling

Method:

• Preheat oven to 375 degrees
• Line a small baking dish with foil, and coat bottom with margarine

• In a small skillet, melt the margarine on med/low heat
• Add 2 t Disaronno and 1/4 t cinnamon, sugar and raisins
• Stir, coating, while cooking until a caramel sauce is formed and raisins have plumped, the liquid should be mostly absorbed
• Remove from heat if you notice a white-ish bubbly froth starting to form, you are done 
• Let cool while you core the pears from the bottom, the thick stem inside may be a challenge, but a sharp knife does the trick
• Stuff the hollowed out pears with the raisin mixture
• Place right side up, stuffed side down onto pan, cover with foil
• Bake for 30 minutes
• Let cool for 15-20 minutes, covered
• Plate each pear, spooning sauce from the bottom of the baking pan over the pears, sprinkle with additional cinnamon, and 1 t. Disaronno each
• Add cool whip/crème fraiche/other and serve while warm

Stuffed, ready to bake