Gingersnap-Rum Baked Pears
"Very fancy but quick and easy to prepare. Use only firm-fleshed ripe pears such as Anjou or Comice."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (262.5 g)
- Calories 170.5
- Total Fat - 5 g
- Saturated Fat - 2.6 g
- Cholesterol - 16.1 mg
- Sodium - 1846.1 mg
- Total Carbohydrate - 31.5 g
- Dietary Fiber - 7.4 g
- Sugars - 21.4 g
- Protein - 2.8 g
- Calcium - 85 mg
- Iron - 1.1 mg
- Vitamin C - 47.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheated oven to 350F.
Step 2
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. Melt 1 teaspoon of the butter and add to crumbs, along with 1 teaspoon rum, and 1 teaspoon orange juice. Pulse 1-2 times only.
Step 3
Wash pears, peel, halve, and core. Place in shallow baking dish, cut side up. Place the crumb mixture into each pear cavity, dividing equally.
Step 4
Dot with remaining butter. Drizzle the remaining rum and orange juice over the filling in pears.
Step 5
Pour hot water to a depth of about 1/4 inch in baking dish. Place dish in oven and bake for 20 minutes or until golden brown.
Step 6
Remove pears from dish with slotted spoon and place 2 halves on each serving plate. Garnish with remaining pecan halves.
Step 7
Serve with a scoop of vanilla ice cream on each plate.
Tips
No special items needed.
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