Prep 10 mins
Cook 20 mins
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) canssliced 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.
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.
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.