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Poached Pears in Lace Cookie Cups

Growing up in a German household, I often enjoyed an assortment of sweet treats. I carry on that tradition with my own family by making these molasses cookie cups, which we use to hold pretty poached pears as well as ice cream.—Petra Maria, Oakland, California

4 ServingsPrep: 35 min. Bake: 10 min./batch + cooling

Ingredients

1/4 cup butter, cubed
1/4 cup sugar
3 tablespoons molasses
1/3 cup ground walnuts
1/4 cup all-purpose flour
1/4 teaspoon ground ginger
PEARS:
4 medium Bosc pears
5 cups water
1 cup sugar
3 tablespoons grated orange peel
4 teaspoons vanilla extract

Directions

In a small saucepan, combine the butter, sugar and molasses. Bring to
a boil. Remove from the heat; stir in the walnuts, flour and ginger.
Spoon 3 tablespoonfuls batter 7 in. apart onto parchment paper-lined
baking sheets.
Bake at 350° for 8-10 minutes or until golden brown and lacy.
Cool for 2 minutes before removing from pans. Drape each cookie over
an inverted glass with a 2-in.-diameter bottom, forming four cups.
Cool completely.

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Poached Pears in Lace Cookie Cups (continued)

Directions (continued)

Core pears from the bottom, leaving stems intact; peel pears. Place
pears on their sides in a large saucepan. Add the water, sugar,
orange peel and vanilla. Bring to a boil. Reduce heat; cover and
simmer for 8-10 minutes or until pears are almost tender, turning
once.
Remove pears with a slotted spoon; cool to room temperature. Discard
cooking liquid. Place pears in cookie cups. Yield: 4 servings.

Nutrition Facts: 1 cookie cup with pear equals 394 calories, 16 g fat (8 g saturated fat), 30 mg cholesterol, 88 mg sodium, 63 g carbohydrate, 6 g fiber, 3 g protein.