Gingersnap Pears

  • Yield: 8 servings

Make sure your pears are ripe but still firm to the touch.


4 firm, ripe pears
1/4cup orange juice
1/2cup finely crushed gingersnaps (about 8 cookies)
2tablespoons sugar
2tablespoons chopped walnuts
2tablespoons butter or margarine, melted
Half-and-half or vanilla ice cream


  1. 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.
  2. Mix the gingersnaps, sugar, walnuts and melted butter in a small bowl. Sprinkle evenly over the pears.
  3. Bake at 350 degrees for 20 to 25 minutes or until the pears are tender.
  4. 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).

blog comments powered by Disqus
%d bloggers like this: