List of ingredients we will need: 4 pears, 100 grams of sugar, vanilla sugar, cinnamon, 5 grams of citric acid, approximately 50 grams of butter, 50 grams of water, raisins.
1. Let's start with pears. For this dessert, it is better to choose large, whole, firm, slightly greenish pears. The Bera variety is ideal. So, in the end result, they will not break.
2. We wash our pears and carefully remove the skin and cut them in half. Next, use a sharp knife to cut out the middle and seeds, making small holes.
3. Mix citric acid with water in a ratio of 5:50 grams. This is approximately one level teaspoon per glass of water. Stir and sprinkle on our peeled pears.This is done to prevent the pears from darkening, and also to dilute the cloyingly sweet taste of caramel. But this procedure can be avoided if you have lemon. In this case, simply strain the lemon juice and sprinkle it on as well. By the way, all this took me a couple of teaspoons of liquid, not the whole glass. It was used for the convenience of diluting proportions.
4. The next step is to mix sugar and vanilla sugar. Vanilla will give our dish a special, delicious aroma.
5. While the oven is heating, transfer the pears to a baking dish lined with parchment paper. Lightly grease it with butter. Next, pour sugar into the holes of the pears, scatter the rest over the mold and pears.
6. Cut the remaining butter into pieces equal to the number of pears. And put it in the middle of the hole on sugar.
7. Place in a preheated oven at 170 degrees. After 15-20 minutes, when the sugar begins to melt and turn into amber caramel, you need to turn the pears over to the other side and bake for another 10-15 minutes. Transfer the prepared pears to a plate, sprinkle raisins on top, and also pour over the remaining caramel.
And as a result, you will treat the most delicate baked pears like a king. Bon appetit.
