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Pears and almonds team
up with cherries for a delightful mini muffin treat.
Cherry-Crowned
Almond Pear Gems
- 1 (10-ounce) jar (or 24
) maraschino cherries with stems
- 1 (15.25-ounce) can pears
in heavy syrup
- 3/4 cup granulated sugar
- 1/4 cup butter or margarine,
melted
- 1 large egg
- 1 teaspoon almond extract
- 3/4 cup all-purpose flour
- 1/3 cup sliced almonds
- Granulated sugar
- Sliced almonds for garnish,
optional
- Drain maraschino cherries.
Pat dry with paper towels to remove excess moisture. Set aside.
Drain pears and finely chop. Put chopped pears on paper towels
to remove excess moisture. Set aside.
- Combine 3/4 cup sugar,
butter, egg and almond extract in a mixing bowl; beat with an
electric mixer until smooth. Stir in flour; mix well. Fold in
drained chopped pears and 1/3 cup almonds.
- Spoon about 1 tablespoon
batter into 24 paper-lined miniature muffin cups. Sprinkle with
sugar. Place a drained maraschino cherry on top of each muffin.
- Bake in a 375°F (190°C)
oven for 25 to 27 minutes, or until light golden brown on the
edges. Let cool 5 minutes in pans. Remove to wire racks to cool
completely.
- Garnish each with a sliced
almond, if desired. Store in a single layer in an airtight container.
Makes 24 mini-muffins.
Recipe and photograph provided
courtesy of www.usacherries.com, through
ECES, Inc., Electronic Color Editorial Services.
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