Gingersnap Pears

  • Yield 8 servings

Topped with ice cream or a splash of cream, these pears are a quick-and-easy fall dessert.

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

Ingredients

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

Instructions

  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).

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