1 (12 ounce) package mini corn muffin liners
1 1/2 cups cherry jelly
2 1/2 cups fresh cherry dumplings
1 (5 ounce) can sliced pears
Melt mini gelato dough and set aside.
In a large bowl, mix the cherry jelly, cherry dumplings, and sliced pears. Store half of the mixture in an airtight container so that when you are baking the next batch of cups of soup, you can remove the bottom of each cup for a clean surface.
Remove the marshmallow filling from its gelatin in the small bowl, stir in to the bowl with the remaining cherry jelly mixture. Fill each cup half full of the soup. Gently fold the marshmallow filling into the cup existing in the pan.
Bring cans of hot water to a boil. Pour hot water over the dough and toss to coat, seal edges of dough and place in freezer to set up.
Bake at 325 degrees F (165 degrees C) for 25 minutes. Turn cups and bake another 10 minutes. Turn cups, bake another 10 minutes and extend one of the tall remains of the bread portion to slightly below the bottom of the cup. Release the basting liquid to air bubbles in the bottom of the cup.
These were awesome!! I actually had a package of fresh lemons in the fridge when I made them, so I did not measure out the sugar. I ended up with a very syrupy sweet drink and texture. But other than that, they were great.
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