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Delectable

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Bosc Pear, Butter and Brown Sugar, Crystallized Ginger

Delectable | Caramelized Pear, Crystallized Ginger, and Walnut | Yield about 2 dozen.

Inspired by caramelized pear desserts in high-end restaurants, Delectable’s Bosc pears with underlying butter and brown sugar fuse with the cookie’s shortbread-style base and subtle walnut and crystallized ginger flavors. This cookie packs well and makes a great gift given in a basket or a tin.

Ingredients

Step 1:
¾ cup unsalted butter, softened
1/3 cup sugar
1/3 cup brown sugar

Step 2:
½ teaspoon vanilla extract
2 Tablespoons crystallized ginger, chopped

Step 3:
2 cups all-purpose flour
1 teaspoon fresh grated or powdered ginger
1 teaspoon cinnamon
¼ teaspoon salt

Step 4:
¾ cup walnuts, chopped near fine

Step 5:
3½ cups Bosc pears, chopped/slivered
1/3 cup brown sugar
3 Tablespoons butter, melted

Baking Instructions

Step 1:
Cream butter and sugars.

Step 2:
Mix into above.

Step 3:
Stir together and mix into above.

Step 4:
Stir into above. Press dough into a lightly buttered 9×13 or comparable baking dish.

Step 5:
Spread pears over the dough in pan.
Sprinkle brown sugar over pears.
Dribble butter over pears and brown sugar.
Bake at 375 ° for 40 minutes, or until knife comes out clean.
Let cool for 15 minutes.
Cut into squares and serve.

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Pink-a-Dot

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Pink-a-Dot, a pink grapefruit and poppyseed cookie

Pink-a-Dot | Pink Grapefruit and Poppy Seed | Yield about 3 dozen.

I love pink grapefruit and had fun finding the perfect combination for this cookie. I settled on this recipe that is both crispy and soft. The poppy seeds add a spot of personality and the light glaze feels good on the tongue without the sugary blast of a frosting. These cookies go great with tea or coffee, or even with a too-early-in-the-morning diet soda.

Ingredients

Step 1:
¾ cup unsalted butter, softened
1 cup sugar

Step 2:
3 Tablespoons grapefruit zest
¼ cup grapefruit juice
1 teaspoon vanilla extract

Step 3:
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 ½ teaspoons poppy seed

Step 4:
1 cup powdered sugar
1 teaspoon grapefruit zest
3 Tablespoons grapefruit juice

Baking Instructions

Step 1:
Cream butter and sugar.

Step 2:
Mix into above.

Step 3:
Stir together and mix into above.
Form dough into a 2″ log wrapped in parchment paper or waxed paper. Freeze for 30 minutes or refrigerate for 2 hours.

Step 4:
Slice dough 1/8″ thin.
Arrange slices 2″ apart on a parchment lined or nonstick baking sheet.
Bake at 325° for 13-15 minutes, or until bottoms are a light golden brown.
Let sit for a couple of minutes and transfer to a cooling rack.
Whisk together powdered sugar, grapefruit juice, and zest.
Paint a thin coating of glaze on the top of each cookie.

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