8 pears, ripe and ﬁrm, peeled
½ cup raisins
6 tablespoons chopped walnuts
5 tablespoons sugar
2 tablespoons lemon juice
½ cup water
For the simple syrup:
1 cup white sugar
⅓ cup water
⅛ teaspoon cream of tartar
Dash of salt
- Combine all sugar, water, cream of tartar, and salt in a large pan.
- Stir and bring to a boil.
- Reduce heat to a simmer and put the cover on it for 3 minutes to get sugar crystals oﬀ the sides of the pan.
- Uncover and cook, stirring often, until it reaches soft ball stage (235ºF).
- Let syrup cool before using it.
- Preheat the oven to 350ºF.
- Slice pears in half lengthwise and scoop out the cores so that a cavity remains in each half.
- 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 stuﬀed-side up in a baking dish with a cover.
- Mix together the simple syrup and water and pour into the baking dish.
- Cover the dish and bake at 350ºF for about 1 hour and 15 minutes, or until the pears are easily pierced with a fork.
- Serve warm or cold with some simple syrup spooned over each pear.
Recipe and photo courtesy of California Walnuts