| 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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