Baked Pears Stuffed with Walnuts
- Yield 4 servings
- Prep 30 mins
- Cook 75 mins
Raisins, walnuts, sugar and lemon lemon filled with baked pears that are perfect for a light dessert.
- 4 -- pears, ripe and firm
- 1/4 cup raisins
- 3 tablespoons chopped California walnuts
- 2 1/2 tablespoons sugar
- 1 tablespoon lemon juice
- 1/4 cup water
- 1/4 cup light corn syrup
Peel the pears, leaving the stems on. Core the pears on the blossom end (the bottom).
Combine the raisins, walnuts, sugar, and lemon juice in a small bowl, and mix well.
Fill the cavity of each pear, dividing the filling equally. Place the pears upright in a deep baking dish, preferably with a cover.
Mix together the water and corn syrup and pour into the baking dish. Cover the dish with its lid (or foil) and bake in a preheated 350F oven for about 1 hour and 15 minutes, or until the pears are easily pierced with a fork.
Serve warm or cold with some of the syrup spooned over each pear.
Recipe by Marion Cunningham for the California Walnut Board.