Baked Pear Crisps
1/3 cup walnuts chopped
1/3 cup golden raisins
1/4 cup firmly packed brown sugar
1/4 teaspoon ground cinnamon
1/4 cup rolled oats
1/4 cup cold butter cut into small cubes
6 medium firm pears
1 1/2 cups apple cider
Preheat oven to 350°. In a small bowl, combine walnuts, raisins, sugar, cinnamon, and oats. Add butter cubes, and toss to combine.
Cut one-third off stem end of each pear. Using a melon baller or small spoon, scoop out core and pulp, leaving a 1/2-inch-thick shell. Place pears and tops in a 2-quart baking dish.
Using a small spoon or your fingers, evenly stuff pears with walnut mixture, mounding extra filling on top. Pour cider into pan. Cover dish with aluminum foil. Bake for 40 to 45 minutes. Remove foil and bake, basting every 10 minutes, for 20 to 25 minutes longer or until pears are easily pierced with a sharp knife. Serve pears with tops, and drizzle with remaining sauce, if desired.