Pears Flambe with Ginger Snap Crumbles and Ice Cream

  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 6 mins

Select pears that are ripe, juicy and sweet. Any in-season variety will work.


2large ripe pears, halved, cored and cut lengthwise into 1/2
2tablespoons butter
3tablespoons dark brown sugar
3tablespoons spiced or dark brown rum
1teaspoon pure vanilla extract
1tablespoon freshly squeezed lime juice
6 ginger snap cookies
2cups vanilla bean ice cream


  1. Combine butter and brown sugar in a nonstick sauté pan and melt over medium heat, stirring. Once sugar has dissolved, add pear slices and cook 3 minutes.
  2. Add vanilla and lime juice and cook 15 seconds. Add  rum and carefully ignite away from your face, hands or other unprotected skin. Swirl  pan to coat pear slices in caramel mixture. Allow flames to subside and remove pan from heat. Divide pears and caramel evenly among 4 plates.
  3. Place ginger snap cookies in a zip-top bag and crush into coarse crumbles. Garnish each plate with  crumbles and top with a scoop of ice cream.

Recipe by Chef Jon Ashton.

Nutritional Info *per serving

  • Glycemic Load 5.40
  • Calories 520
  • Fat 26g
  • Saturated Fat 15g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 2g
  • Cholesterol 120mg
  • Sodium 160mg
  • Potassium 150mg
  • Carbohydrate 61g
  • Fiber 4g
  • Sugars 51g
  • Protein 6g
  • Trans Fat 0.5g
  • Vitamin A 15%
  • Vitamin C 10%
  • Calcium 10%
  • Iron 6%