Featured

Poached Pears in Lace Cookie Cups Recipe

Poached Pears in Lace Cookie Cups Recipe
Poached Pears in Lace Cookie Cups Recipe photo by Taste of Home
Publisher Photo

Poached Pears in Lace Cookie Cups Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min./batch + cooling
MAKES:
4 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Poached Pears in Lace Cookie Cups in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p149

Nutritional Facts

1 each: 394 calories, 16g fat (8g saturated fat), 30mg cholesterol, 88mg sodium, 63g carbohydrate (43g sugars, 6g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Remove pears with a slotted spoon; cool to room temperature. Discard cooking liquid. Place pears in cookie cups. Yield: 4 servings.
Originally published as Poached Pears in Lace Cookie Cups in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p149

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPoached Pears in Lace Cookie Cups

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review

Similar Recipes

More from Taste of Home