Sugared Raisin Pear Diamonds Recipe
Sugared Raisin Pear Diamonds Recipe photo by Taste of Home
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Sugared Raisin Pear Diamonds Recipe

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With their tender golden crust and tempting pear and raisin filling, these fabulous bars stand out on any buffet table. Substitute apples for the pears, and you'll still get yummy results! -Jeanne Allen, Rye, Colorado
TOTAL TIME: Prep: 20 min. + cooling Bake: 45 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. + cooling Bake: 45 min. + cooling
MAKES: 24 servings


  • 5 cups plus 1 tablespoon all-purpose flour, divided
  • 1/2 cup plus 6 tablespoons sugar, divided
  • 1 teaspoon salt
  • 1 teaspoon grated lemon peel
  • 1-1/2 cups cold butter, cubed
  • 1 cup half-and-half cream
  • 6 cups diced peeled ripe pears (about 7 medium)
  • 1 cup golden raisins
  • 2 tablespoons lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1 large egg, lightly beaten
  • Additional sugar

Nutritional Facts

1 piece: 284 calories, 13g fat (8g saturated fat), 44mg cholesterol, 189mg sodium, 39g carbohydrate (16g sugars, 2g fiber), 4g protein.


  1. Preheat oven to 350°. In a large bowl, mix 5 cups flour, 1/2 cup sugar, salt and lemon peel; cut in butter until crumbly. Gradually add cream, tossing with a fork until a dough is formed. Divide dough in half.
  2. On a large piece of lightly floured waxed paper, roll one half of dough to a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan; press onto bottom and up sides of pan.
  3. Bake until lightly browned, about 20 minutes. Cool on a wire rack. Increase oven setting to 400°.
  4. In a large bowl, toss pears with raisins, lemon juice, cinnamon and the remaining flour and sugar. Spread over crust. Roll remaining dough to a 16x11-in. rectangle; place over filling, trimming edges if necessary. Brush top with beaten egg; sprinkle with additional sugar.
  5. Bake until golden brown, 25-30 minutes. Cool on a wire rack. Cut into diamond-shaped bars. Yield: about 2 dozen.
Originally published as Sugared Raisin Pear Diamonds in Taste of Home October/November 2002, p29

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CaliforniaFoodie User ID: 1333455 219083
Reviewed Jan. 28, 2015

"I made this recipe for the first time today from the 2002 printing ( I am a recipe collector nut and then thought I would like to put this in my collection I wonder if they have it on the website!!)…the one I used called for 1/2 the amounts called for in this version except for the apples…in fact there is 1/4 c lemon juice in the old version and this one only a tsp…should be interesting... I had to stretch like crzy and still could not get the crust to fully roll out to the 11x16 size!! SOOO it looks wonderful, smells great and just took out of the oven…I can imagine it will be almost impossible to eat of hand but will try this corrected version next time…its as thick as the picture indicates…and I used apples and some homemade applesauce with a little more flour in the filling."

vbag User ID: 1135425 86265
Reviewed Dec. 4, 2013

"I love the ease of making these. I used the apples instead of the pears though. It was absolutely great."

dmnsmith User ID: 2816540 205170
Reviewed Mar. 4, 2010

"These are easy to make and very good, like eating a pear or apple pie but they go a lot farther then a pie. I have altered this recipe using fresh strawberries and the next time I make these I'm going to use blueberries. You can also use apples. Yum Yum"

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