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Pears in Raisin Sauce

  • 30 minutes
  • Easy
  • Desserts and Fruit

Ingredients: Per 4 servings

  • 4 pears
  • 2 lemons
  • 5 oz red currants
  • 1 half cup Cherry liqueur
  • 2 oz almonds, peeled
  • ½ lb whipped cream
  • 4 tablespoons confectioners sugar


Peel the pears, leaving them whole; then cut them in half lengthwise, core them, and rub them with a cut lemon. Meanwhile, put into a casserole the sugar, the grated peel and the juice of the lemons. Heat everything, until the sugar dissolves; then immerse the pears in the receptacle, arranging them in rays; cover with water and leave to cook until tender. At this point, add the raisins without their stalks to the pears, and the Maraschino; cover and cook everything for a further 10 minutes. When the cooking is finished, transfer the half pears to a large circular plate, once more arranging them in rays; cover with the reduced cooking liquid and put in the fridge to chill. At the moment of serving, cover the preparation with chilled whipped cream; sprinkle with almonds cut into slivers and serve.