Gingersnap Pears (Recipezaar)
RECIPE BY: DogAndCatDoc
This recipe calls for canned pears, however I am sure it could easily be used to get rid of the surplus of fresh pears you might have this time of year.
4 (15 1/4 ounce) cans sliced canned pears, drained
1 tablespoon all-purpose flour
1 1/2 cups finely crushed gingersnaps (about 32 cookies)
1/3 cup finely chopped walnuts (or could use any nut of your choice)
1/4 cup butter, melted
Place pears in a large bowl.
Sprinkle with flour and toss lightly to coat.
Divide among 8 - 8 OZ custard cups.
Combine the gingersnaps, walnuts and butter.
Sprinkle over pears.
Place custard cups on baking sheet.
Bake at 350 degrees for 15-20 minutes or until heated through.
Serve with vanilla icecream or plain with a dallop of whip cream on top.
Reviews:
I used a fresh pear that I didn't think would be juicy enough on it's own. I tossed it with some apple juice, melted butter and flour before putting in a ramekin and topping with the gingersnaps and walnuts. Just one ramekin for us to share. It was delish with a scoop of vanilla ice cream.
Great recipe, especially if you are short on time or don't like to bake. I used pecans, placing one whole pecan on the top. I served it after a holiday meal. Rave reviews by all.
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