Gingersnap Pears

DogAndCatDoc's Note:

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.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 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

Directions:

1. Place pears in a large bowl.
2. Sprinkle with flour and toss lightly to coat.
3. Divide among 8 - 8 OZ custard cups.
4. Combine the gingersnaps, walnuts and butter.
5. Sprinkle over pears.
6. Place custard cups on baking sheet.
7. Bake at 350 degrees for 15-20 minutes or until heated through.
8. Serve with vanilla icecream or plain with a dallop of whip cream on top.

Reviews

[sah408]

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.

[ms_bold]

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.