11 Christmas Cookies Wine Poached Pear Ideas

Gingerbread Cookies With Spiced Wine Poached Pears

Gingerbread Cookies with Spiced Wine Poached Pears is a festive dessert that pairs the warmth of spiced gingerbread with the sweet, aromatic flavors of poached pears. The cookies are soft and chewy, making them the perfect base for the tender, glistening pears, which are infused with red wine and warming spices. This delightful combination is ideal for holiday gatherings and will undoubtedly impress your guests.

Cooking Steps:

1. Make the Gingerbread Cookies:
• In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt. Set aside.
• In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3-5 minutes).
• Beat in the egg, molasses, and vanilla extract until well blended.
• Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
• Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour.
2. Prepare the Poached Pears:
• In a saucepan, combine the red wine, sugar, ground cinnamon stick, star anise, and whole cloves. Bring to a simmer over medium heat, stirring until the sugar dissolves.
• Peel the pears, leaving the stems intact. Gently place the pears into the simmering wine mixture.
• Simmer the pears for about 20-25 minutes until they are tender but still hold their shape, turning occasionally to guarantee even cooking.
• Once cooked, remove the pears from the wine mixture and set aside. Increase the heat and reduce the poaching liquid until it thickens slightly, about 10 minutes.
3. Bake the Cookies:
• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Roll the chilled gingerbread dough into balls about 1 inch in diameter, then flatten slightly onto the prepared baking sheet, spacing them 2 inches apart.
• Bake in the preheated oven for 8-10 minutes or until the edges are set and the centers are soft.
• Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
4. Serve:
• Plate the gingerbread cookies and top each with a poached pear. Drizzle the reduced wine sauce over the cookies and pears for a festive finish. Enjoy your delicious homemade holiday treat!

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2. Snickerdoodles Paired With Cinnamon Pears

Snickerdoodles Paired With Cinnamon Pears are a delightful twist on the classic cookie. These soft, chewy cookies are coated in a mixture of cinnamon and sugar, giving them a warm and inviting flavor profile. Paired with poached cinnamon pears, this dessert becomes an exquisite combination perfect for holiday celebrations or cozy gatherings.

Cooking Steps:

1. Make the Snickerdoodles:
• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, and salt. Set this mixture aside.
• In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy (about 3-5 minutes).
• Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract.
• Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix the dough.
• In a small bowl, combine the remaining 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon for rolling the cookies.
• Scoop tablespoon-sized amounts of dough, roll them into balls, and then roll in the cinnamon-sugar mixture to coat.
• Place the coated dough balls on the prepared baking sheet, spaced about 2 inches apart.
• Bake for 8-10 minutes, or until the edges are lightly golden but the centers are still soft.
• Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
2. Prepare the Poached Cinnamon Pears:
• In a medium saucepan, combine the water, sugar, and cinnamon stick, then bring to a simmer over medium heat, stirring until the sugar dissolves.
• Peel the pears, keeping the stems intact, and gently place them into the simmering liquid.
• Simmer the pears for about 15-20 minutes or until tender, turning them occasionally to guarantee even poaching.
• Once tender, remove the pears from the poaching liquid and set them aside.
• Continue to simmer the poaching liquid for a few more minutes to reduce it slightly, intensifying the flavor.
• Remove from heat and let the poaching liquid cool a bit before pouring over the poached pears for serving.
3. Serve:
• To serve, plate the snickerdoodles alongside the poached cinnamon pears. Drizzle some of the reduced poaching liquid over the pears for added flavor and garnish with a sprinkle of cinnamon if desired. Enjoy this lovely holiday treat!

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3. Chocolate Chip Cookies and Red Wine Poached Pears

Chocolate Chip Cookies and Red Wine Poached Pears offer a sophisticated yet comforting dessert. The classic chocolate chip cookies are chewy and filled with rich chocolate, making them the perfect companion to the luxurious red wine poached pears. This pairing not only looks beautiful on the plate but also creates a harmony of flavors that elevates your holiday dessert spread.

Cooking Steps:

1. Make the Chocolate Chip Cookies:
• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
• In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together with an electric mixer until the mixture is light and fluffy (about 3-5 minutes).
• Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract.
• Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
• Fold in the semi-sweet chocolate chips using a spatula.
• Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake for 10-12 minutes, or until the edges are lightly golden. The centers should still look slightly underbaked.
• Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
2. Prepare the Red Wine Poached Pears:
• In a medium saucepan, combine the red wine, water, sugar, and the cinnamon stick. Bring the mixture to a simmer over medium heat, stirring until the sugar has dissolved.
• While the liquid is heating, peel the pears, making sure to keep the stems intact for presentation.
• Once the mixture is simmering, gently lower the pears into the liquid, ensuring they are fully submerged.
• Allow the pears to poach for about 20-25 minutes, or until they are tender but still hold their shape. Rotate the pears occasionally for even cooking.
• Once cooked, use a slotted spoon to remove the pears from the saucepan and place them on a serving plate.
• Reduce the poaching liquid by simmering for an additional 5-10 minutes until it thickens slightly. Drizzle the syrup over the pears before serving.
3. Serve Together:
• Arrange a warm chocolate chip cookie alongside a poached pear on each plate. Drizzle with some of the reduced poaching syrup for an extra touch of sweetness. Enjoy this elegant yet comforting dessert combination!

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4. Cranberry Orange Cookies With Herbal Wine Poached Pears

Cranberry Orange Cookies with Herbal Wine Poached Pears create a delightful and festive twist on traditional holiday treats. The zesty flavor of orange combined with the tartness of cranberries makes these cookies a perfect accompaniment to the aromatic, herbal poached pears. This dessert is not only visually appealing but also brings a revitalizing burst of flavors to your holiday table.

Cooking Steps:

1. Make the Cranberry Orange Cookies:
• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set the mixture aside.
• In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (approximately 3-5 minutes) using an electric mixer.
• Beat in the egg until well incorporated, followed by the vanilla extract and orange zest.
• Gradually mix in the dry ingredients until just combined, then fold in the dried cranberries gently using a spatula.
• Drop tablespoon-sized amounts of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake for 10-12 minutes or until the edges are slightly golden while the centers appear underbaked. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
2. Prepare the Herbal Wine Poached Pears:
• In a medium saucepan, combine the herbal tea, sugar, orange juice, and the cinnamon stick. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar has dissolved.
• While the liquid heats, peel the pears, leaving the stems intact for presentation. Cut a small slice off the bottom of each pear so they can stand upright.
• Once the liquid is simmering, carefully add the pears, ensuring they are fully submerged. If they float, you can cover them with a small plate.
• Allow the pears to poach gently for about 15-20 minutes, or until they are tender but not mushy. You can check their doneness by inserting a knife into the thickest part; it should pierce easily.
• Once done, remove the pears from the poaching liquid and allow them to cool slightly. You can reduce the poaching liquid for a thicker sauce, if desired, by simmering it until it thickens to your liking.
3. Serve:
• Plate the warm cranberry orange cookies and top them with a dusting of powdered sugar if desired.
• Serve the poached pears alongside the cookies, drizzling some of the reduced poaching liquid over both for an elegant presentation. Enjoy this festive dessert with family and friends!

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5. Peppermint Bark Cookies and Pears in Sweet White Wine

Peppermint Bark Cookies and Pears in Sweet White Wine are a delightful festive dessert that beautifully combines the rich, chocolatey essence of peppermint bark with the sweet, aromatic flavor of pears poached in white wine. This treat captures the essence of the holiday season, offering a delicious mix of textures and tastes that is sure to impress family and friends. The cookies create a beautiful contrast with the tender, wine-infused pears, making it a perfect centerpiece for your holiday dessert table.

Cooking Steps:

1. Make the Peppermint Bark Cookies:
• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
• In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes using an electric mixer.
• Beat in the egg, followed by the vanilla and peppermint extracts until fully combined.
• Gradually add the dry ingredients to the wet mixture, mixing until just combined.
• Fold in dark chocolate chips, reserving a few for topping the cookies later.
• Drop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently press a few reserved dark chocolate chips and some crushed peppermint candies on top of each cookie.
• Bake for 10-12 minutes or until the edges are light golden, and the centers appear slightly underbaked. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
2. Prepare the Pears in Sweet White Wine:
• In a medium saucepan, combine the sweet white wine, sugar, lemon juice, and whole cloves. Stir to combine and bring the mixture to a gentle simmer over medium heat.
• While the mixture heats, peel the pears, leaving the stems intact to create a nice presentation.
• Once the liquid is simmering, carefully add the pears to the saucepan, ensuring they are mostly submerged in the wine mixture.
• Cook the pears for about 15-20 minutes, or until they are tender but still hold their shape, turning them halfway through for even cooking.
• Carefully remove the pears from the saucepan and place them on a serving plate. Simmer the remaining poaching liquid for an additional 5-10 minutes to reduce it slightly.
• Drizzle the reduced poaching liquid over the pears before serving alongside the peppermint bark cookies for a festive and delicious holiday dessert!

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6. Almond Biscotti With Vanilla Poached Pears

Almond Biscotti With Vanilla Poached Pears is a delightful holiday treat that pairs crunchy, nutty biscotti with succulent pears poached in a sweet vanilla syrup. This combination of textures and flavors creates a sophisticated dessert that is perfect for holiday gatherings or as a cozy indulgence during winter evenings. The biscotti is perfect for dipping into warm coffee or tea, while the poached pears add a touch of elegance and sweetness.

Cooking Steps:

1. Prepare the Almond Biscotti:
• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large mixing bowl, combine the all-purpose flour, almond flour, baking powder, and salt. Mix well.
• In another bowl, beat together the granulated sugar and eggs until the mixture is pale and fluffy, about 3-5 minutes. Add the vanilla and almond extracts and mix until combined.
• Gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in the sliced almonds.
• Divide the dough in half and shape each portion into a long log, about 12 inches long and 2 inches wide, on the prepared baking sheet. Make sure to leave space between the logs as they will spread.
• Bake for 25-30 minutes until golden brown. Remove from the oven and allow to cool for about 10-15 minutes.
2. Slice and Bake the Biscotti:
• Once the logs have cooled slightly, transfer them to a cutting board and slice them into 1/2 inch thick pieces at a diagonal angle using a serrated knife.
• Arrange the sliced biscotti cut side down on the baking sheet and return to the oven. Bake for another 10-15 minutes until they are crispy and golden. Allow to cool completely.
3. Prepare the Vanilla Poached Pears:
• In a medium saucepan, combine 2 cups of water, the sugar, and the vanilla bean (or vanilla extract). Stir until the sugar is dissolved and bring to a gentle boil.
• While the syrup is heating, peel and halve the pears, removing the cores with a melon baller or a knife.
• Once the syrup is boiling, carefully add the pear halves to the pot. Reduce the heat to a simmer and cover. Poach the pears for about 15-20 minutes or until they are tender but still hold their shape.
• Remove the pears from the syrup and allow them to cool. You can reserve the poaching liquid to drizzle over the pears when serving.
4. Serve:
• Serve the biscotti with the poached pears, drizzled with some of the reserved poaching syrup. Enjoy this delightful dessert with a cup of coffee or tea, perfect for sharing with friends and family during the festive season!

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7. Classic Sugar Cookies and Pears in Rosé

Classic Sugar Cookies and Pears in Rosé is a delightful holiday dessert that combines the timeless sweetness of sugar cookies with the elegant flavor of pears poached in rosé wine. This treat not only brings nostalgia with every bite of soft, buttery cookies, but also provides a fruity accompaniment that enhances the festive mood. Perfect for holiday cookie platters or as a charming after-dinner dessert, this combination is certain to impress friends and family.

Cooking Steps:

1. Prepare the Sugar Cookies:
• Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
• In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
• In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-5 minutes.
• Beat in the egg and vanilla extract until fully combined.
• Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
• Using a cookie scoop or a spoon, drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
2. Bake the Sugar Cookies:
• Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will firm up as they cool.
• Remove from the oven and let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
3. Prepare the Pears in Rosé:
• While the cookies are baking, peel and slice the pears in half, removing the seeds and core.
• In a medium saucepan, combine the rosé wine, brown sugar, lemon juice, and cinnamon (if using). Bring the mixture to a gentle simmer over medium heat.
• Add the pear halves to the saucepan, cut side down, and simmer for about 15-20 minutes, or until the pears are tender, turning them occasionally to guarantee even poaching.
• Once tender, remove the pears from the saucepan and let them cool slightly. You can reserve the poaching liquid for drizzling over the finished dessert if desired.
4. Serve:
• On a platter, arrange the sugar cookies alongside the poached pears. Drizzle with some of the reserved poaching liquid for added flavor and presentation.
• Enjoy this delightful combination of soft sugar cookies and juicy pears in rosé with family and friends during the holiday season!

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8. Oatmeal Raisin Cookies With Mulled Wine Poached Pears

Oatmeal Raisin Cookies with Mulled Wine Poached Pears is a cozy and festive dessert that blends the hearty, chewy texture of classic oatmeal raisin cookies with the warm, aromatic flavors of pears poached in mulled wine. This delightful pairing not only offers a comforting holiday treat but also enhances your dessert game with the additional sophistication of spiced fruit, making it a perfect choice for holiday gatherings or a sweet conclusion to a festive meal.

Cooking Steps:

1. Prepare the Oatmeal Raisin Cookies:
• Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
• In a medium bowl, combine the oats, flour, baking soda, cinnamon, nutmeg, and salt. Mix well and set aside.
• In a large bowl, cream the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
• Beat in the egg and vanilla extract until fully incorporated.
• Gradually add the oat mixture to the wet ingredients, mixing on low speed until just combined.
• Fold in the raisins with a spatula, guaranteeing an even distribution throughout the dough.
• Using a cookie scoop or tablespoon, drop dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
2. Bake the Cookies:
• Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
• Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
3. Prepare the Mulled Wine Poached Pears:
• While the cookies are baking, prepare the pears by peeling them and slicing them in half, removing the seeds and core.
• In a large saucepan, combine the red wine, sugar, whole cloves, cinnamon stick, star anise (if using), lemon zest, and lemon juice. Bring the mixture to a gentle simmer over medium heat.
• Add the pear halves to the simmering wine mixture. Ascertain that the pears are submerged; if needed, suppress them with a spoon.
• Cover and simmer gently for about 15-20 minutes, or until tender but not falling apart. Turn the pears occasionally for even poaching.
• Remove the pears from the saucepan and set aside to cool slightly. You can strain the wine mixture if you wish to serve it as a syrup or sauce alongside the pears.
4. Serve:
• Serve the oatmeal raisin cookies warm, paired with the mulled wine poached pears on the side. Optionally, drizzle some of the poaching liquid over the pears for added flavor and presentation. Enjoy your warm, hearty, and festive dessert!

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9. Pecan Pie Cookies and Pears in Dessert Wine

Pecan Pie Cookies and Pears in Dessert Wine is a delightful fusion of classic pecan pie flavors transformed into bite-sized cookies paired with succulent pears poached in a rich dessert wine. This recipe captures the essence of both the holidays and the elegance of poached fruits, making it an ideal treat for festive gatherings or a cozy afternoon snack.

Cooking Steps:

1. Prepare the Pecan Pie Cookies:
• Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
• In a bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Set aside.
• In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
• Beat in the egg and vanilla extract until well incorporated.
• Gradually mix the dry ingredient mixture into the wet ingredients on low speed until no flour streaks remain.
• Fold in the chopped pecans with a spatula until evenly distributed.
• Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
2. Bake the Cookies:
• Bake in the preheated oven for 10-12 minutes, or until the edges are lightly browned and the centers are set.
• Once baked, remove from the oven and let the cookies cool on the baking sheets for about 5 minutes, then transfer them to wire racks to cool completely.
3. Prepare the Pears in Dessert Wine:
• While the cookies are baking, peel and core the pears, slicing them into halves or quarters as desired.
• In a medium saucepan, combine the dessert wine, sugar, cinnamon stick, lemon zest, and lemon juice. Bring the mixture to a gentle simmer over medium heat.
• Add the prepared pears to the simmering wine mixture, ensuring they are submerged. Let cook for 15-20 minutes, or until the pears are fork-tender and have absorbed some of the wine’s flavor.
• Carefully remove the pears from the mixture and let them cool slightly. You can serve them warm or allow them to chill in the refrigerator.
4. Serve:
• Plate the pecan pie cookies and the poached pears together on a serving dish. Drizzle the wine reduction over the pears for an extra touch of elegance. Enjoy this perfect blend of flavors and textures during your festive celebrations!

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10. Shortbread Cookies With Poached Pears in Port

Shortbread Cookies with Poached Pears in Port offer a wonderful blend of buttery richness and fruity sweetness. These cookies are delicately crisp and melt-in-your-mouth delicious, perfectly complemented by tender pears poached in aromatic Port wine. This delightful dessert is ideal for festive occasions or as an elegant finish to a holiday meal, showcasing a perfect balance of flavors.

Cooking Steps:

1. Prepare the Shortbread Cookies:
• Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
• In a large mixing bowl, use an electric mixer to cream the softened butter and powdered sugar together until smooth and light, about 3-4 minutes.
• Gradually add in the all-purpose flour, cornstarch, and salt, mixing on low speed until a soft dough forms.
• Stir in the vanilla extract until fully incorporated.
• Turn the dough out onto a lightly floured surface, shape it into a disk, and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes.
2. Bake the Cookies:
• Once chilled, roll out the dough to about 1/4 inch thickness. Use cookie cutters to cut the dough into desired shapes.
• Place the cookies on the prepared baking sheet, spaced about 1 inch apart.
• Bake in the preheated oven for 15-18 minutes or until the cookies are lightly golden at the edges.
• Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
3. Prepare the Poached Pears:
• In a large saucepan, combine the Port wine, 1/4 cup of sugar, and a cinnamon stick. Bring to a gentle simmer over medium heat.
• While the mixture is heating, peel the pears, leaving the stems intact. Cut a small slice from the bottom of each pear to help them stand.
• Once the Port mixture is simmering, carefully add the pears to the saucepan. Reduce heat to low and cover, allowing the pears to poach for about 15-20 minutes, or until tender when pierced with a fork.
• Remove the pears from the pot and let them cool slightly. If desired, continue simmering the poaching liquid until it thickens, then drizzle over the pears for added richness.
4. Serve:
• To serve, arrange the shortbread cookies on a plate alongside the poached pears. Add a drizzle of the reduced poaching liquid over the pears for an elegant touch. Enjoy your delightful dessert!

11. Coconut Macaroons and Tropical Wine Poached Pears

Coconut Macaroons and Tropical Wine Poached Pears create a delightful pairing of chewy coconut cookies and succulent poached pears. The macaroons are sweet and crunchy on the outside while remaining moist and tender on the inside, beautifully complemented by the presence of tropical flavors in the poached pears, which are infused with a fruity wine sauce. This recipe makes an elegant dessert that’s perfect for holiday gatherings or a festive occasion.

Cooking Steps: