Gingersnap-Rum Baked Pears

Gingersnap-Rum Baked Pears

Recipe By : Jo Anne Merrill

4 Preparation Time :

Categories : Desserts Fruits

Recipes With Alcohol

Amount Measure Ingredient -- Preparation Method -- -- --

gingersnap cookies -- crushed

1/2 cup pecan halves

1 tablespoon margarine

2 teaspoons rum

2 teaspoons orange juice

4 large D'Anjou pears

4 scoops vanilla ice cream

1/2 to 3/4 cup crumbs. Crush

gingersnaps in blender or food processor. Add half the pecans and pulse just

to chop. Toast the remaining pecans (or use untoasted ) as garnish. Add 1

1 teaspoon rum, and 1 teaspoon orange juice.

Pulse 1-2 times only.

Wash pears, peel, halve, and core. Place in shallow baking dish, cut side

up. Place the crumb mixture into each pear cavity, dividing equally. Dot with

remaining margarine. Drizzle the remaining rum and orange juice over the

filling in pears.

Pour hot water to a depth of about 1/4 inch in baking dish. Place dish in

350-degree oven and bake for 20 minutes or until golden brown.

Remove from dish with slotted spoon and place 2 halves on each serving plate.

Garnish with remaining pecan halves.

Serve with a scoop of vanilla ice cream on each plate. Garnish with a few

perfect raspberries if desired.

- - - - - - - - - - - - - - - - - - NOTES : Very fancy but quick and easy to prepare. Use only firm-fleshed ripe

pears such as Anjou or Comice.

Posted to Fabfood 1/99