Engine 23

At 9:30 on a Thursday evening, I got a sudden urge to have a dessert. I have done baked pears and apples, but tonight I wanted a change of pace.

I used a Bosc pear, cut the skin off…and ate it while cooking.

Using some guides from the internet and basic ideas from several websites, I came up with this recipe.

1 pear
1/4 cup rasins
1/4 cup Craisins
1/2 cup apple sauce
1/4 cup Pomegranate and Blueberry juice (Orange juice should work too)
1 cup water – Next time I will use 1/2 cup
1/4 cup Splenda – Next time I will NOT use any splenda
1 pinch Nutmeg
1 pinch Allspice
1/2 Tsp Cinnamon
4 Tbsp Triple Sec – Not really needed but it did help bring in some orange flavor

Cook the pear that has been chopped up into large chunks in the water, applesauce and juice for about 10 to 15 minutes in a very light boil. Stir occasionally to avoid any burning/sticking of fruit to the bottom.

Add the Splenda, nutmeg, allspice and cinnamon as well as the triple sec(if you want).
Keep at a light boil for another 15 minutes.
When the pear is starting to soften up, add the raisins and Craisins for the last 5 to 6 minutes.

Remove the fruit from the liquid and continue to boil down the liquid until all the water is gone.
You will need to watch this part or it will burn. Stir often at this phase.
You should be left with a thick syrup that you will pour over the fruit, or mix it in with the fruit.

Takes about 5 to 10 minutes to prepare and start the cooking.
About 30 to 40 minutes to cook the fruit and reduce the liquid to a syrup.

This will produce about 2 cups worth of dessert, so you can divide it up among 1 to 3 people pretty easily.