Gingersnap Pears

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.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 4 (15 1/4ounce) 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.