Ingredients:

  • 300g peeled and finely diced Bosc pears
  • 50g brown sugar, packed
  • 5ml lemon juice
  • 2.5ml ground cinnamon
  • 1.25ml ground ginger
  • 225g unsalted butter, softened
  • 150g granulated sugar
  • 165g brown sugar, packed
  • 2 large eggs
  • 5ml vanilla extract
  • 310g all-purpose flour
  • 5g baking soda
  • 2.5g salt
  • 2.5g ground cinnamon
  • 1.25g ground cloves
  • 1.25g ground nutmeg

Instructions:

  1. Combine diced pears, 50g brown sugar, lemon juice, cinnamon, and ginger in a saucepan over medium heat. Simmer, stirring occasionally, for about 10-15 minutes until the liquid has evaporated and a thick paste forms. Let cool completely.
  2. Beat the softened butter with granulated sugar and 165g brown sugar until pale and fluffy (approximately 3 minutes). Add eggs one at a time, beating well, then stir in the vanilla extract.
  3. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, cloves, and nutmeg. Slowly add dry ingredients to the wet mixture on low speed until just combined.
  4. Fold the cooled pear reduction into the dough until mahogany-colored swirls appear.
  5. Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough onto parchment-lined sheets, spacing 2 inches apart. Bake for 12-15 minutes until edges are set and lightly browned.
  6. Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.