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