Rum Raisin Stuffed Pears Recipe
Ingredients
| Pecans | 1/4 Ounce | |
| Golden Raisins | 1 Tablespoon, chopped | |
| Light brown sugar | 1 1/2 Teaspoon, firmly packed | |
| Butter | 1 1/2 Teaspoon, Whipped | |
| Bartlett pear - 1 number, small (about 5 ounces), cut in half lengthwise, cored, pared | ||
| Lemon juice | 1 Teaspoon, squeezed | |
| Pear nectar - 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.
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.
Chef
