• Sumo

Paring is a fancy way to say peeling. When a recipe calls for a fruit or vegetable to be pared, it means for the cook to peel the skin of the fruit or vegetable with a knife, preferably a paring knife. Paring knives are small blades that are designed specifically for this purpose.

This recipe can be served either hot or cold, making it a wonderful after dinner desert in both the summer and the winter. If served cold, consider adding some frozen yogurt!

Pared and Stuffed Baked Pears Recipe

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serving Size: 4


  • 4 Pears, Bosc or d’Anjou are best
  • 1 Cup Seeded, Chopped Dates
  • 1/2 Cup chopped Pecans
  • 1/2 Cup raisins
  • 4 Teaspoons Orange Marmalade
  • 2 Teaspoons Sugar
  • 1 Teaspoon Lemon Juice
  • 1/2 Teaspoon Cinnamon
  • Water


  1. Preheat oven to 350?F. Pare and halve pears, placing them cut side up in a baking dish.
  2. In a medium sized bowl, mix dates, pecans, raisins, sugar and cinnamon. In a separate bowl mix orange marmalade and lemon juice.
  3. Pour marmalade mixture over date mixture and combine, breaking up large chunks with your fingers to ensure all pieces are coated.
  4. Spoon mixture evenly onto pears, pour enough water in the baking dish to cover the bottom evenly with water.
  5. Bake until fork tender (about 30 minutes)