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Poached Pears in Lace Cookie Cups

 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 King Arthur Unbleached 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.

2 of 2

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.
Nutritional 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.