| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Hungarian | Fruits, Desserts | 6 | Servings |
INGREDIENTS
| 6 | Pears, ripe but firm | |
| 2 | tb | Butter |
| 1 | Lemon, grated rind & juice | |
| 1/3 | c | Brown sugar, packed |
| 4 | c | Ginger cookies, chopped |
| 1 | c | Whipping cream |
| 3 | tb | Brown sugar |
| 2 | tb | Butter |
INSTRUCTIONS
TOPPING 1. Preheat oven to 350F(180C). Peel, core and slice pears. 2. In a large skillet heat butter and sugar on medium heat. Add pears and saute until coated with butter mixture. Add lemon juice and rind. Reserve. 3. Break cookies up into bite-sized pieces. Arrange half of cookies in a buttered 11x7 (2 Liter) baking dish. Cover with half of pear mixture. Pour on half of the cream. Add remaining cookies, pears and cream. Sprinkle with sugar and dot with butter. 4. Bake for 30 to 40 minutes or until pears are soft and mixture is bubbling. Serve with a Hungarian pear liqueur or a whisky based liquer. An easy dessert than can be made with either apples or pears. Chop cookies in a food processor or by hand but keep the texture slightly chunky. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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