You are here: Home » Recipes » Gingersnap Pears Gingersnap Pears Recipe by Favorite Recipes Press Yield 8 servings Topped with ice cream or a splash of cream, these pears are a quick-and-easy fall dessert. PrintEmail Make sure your pears are ripe but still firm to the touch. Ingredients 4 firm, ripe pears1/4 cup orange juice1/2 cup finely crushed gingersnaps (about 8 cookies)2 tablespoons sugar2 tablespoons chopped walnuts2 tablespoons butter or margarine, melted Half-and-half or vanilla ice cream Instructions Peel, halve and core the pears. Arrange the pear halves cut side up in a 7-1/2×12-inch baking dish coated with nonstick cooking spray. Drizzle with the orange juice. Mix the gingersnaps, sugar, walnuts and melted butter in a small bowl. Sprinkle evenly over the pears. Bake at 350 degrees for 20 to 25 minutes or until the pears are tender. Serve warm topped with half-and-half or ice cream. Recipe reprinted with permission from the Junior League of Eugene, Oregon, Cooking from the Coast to the Cascades (Junior League of Eugene, Oregon, 2002).