Cherry-Crowned Almond Pear Gems



  • 3/4 sugar
  • 1/4 cup butter (melted)
  • 1 large eggs
  • 1 teaspoon almond extract
  • 3/4 cup flour
  • 15 1/4 ounces Bartlett pears in heavy syrup (well drained, finely chopped and patted dry*)
  • 1/3 cup almonds (sliced)
  • sugar
  • 6 ounces cocktail cherries (well drained and patted dry, or 24)
  • almonds (sliced, for garnish, optional)


  1. In mixing bowl, stir together 3/4 cup sugar, butter, egg and almond extract. Stir in flour until well-combined. Fold pears and 1/3 cup almonds into batter. Spoon about 1 tablespoon batter into each of 24 paper-lined miniature muffin cups. Sprinkle with sugar. Place a maraschino cherry on top of each. Bake at 375 degree F for 25 to 27 minutes or until edges are light golden brown. Garnish with a sliced almond, if desired.
  2. Makes 24 servings.
  3. *Use paper towels to pat excess moisture from pears and cherries.
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