| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Desserts, Fruits | 4 | Servings | |
INGREDIENTS
| Gingersnap cookies — | ||
| Crushed | ||
| 1/2 | c | Pecan halves |
| 1 | tb | Margarine |
| 2 | ts | Rum |
| 2 | ts | Orange juice |
| 4 | lg | D'Anjou pears |
| 4 | Scoops | |
| Vanilla ice cream |
INSTRUCTIONS
Use enough gingersnaps to equal about 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 teaspoon margarine (melted), 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 preheated 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. Recipe By : Jo Anne Merrill From: Stephanie Da Silva File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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