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Gingersnap-Rum Baked Pears

Here's how you make Gingersnap-Rum Baked Pears
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  • Servings: 4
  • Prep: 15m
  • Cook: 25m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 3/4 cups gingersnap cookies, crushed
  • 2 ounces pecan halves (1/2 cup)
  • 1 tablespoon unsalted butter, divided
  • 2 teaspoons rum, divided
  • 2 teaspoons orange juice, divided
  • 4 large (1 1/2 pounds) pears (D'Anjou pears)
  • 2 cups ice cream (vanilla, 4 scoops/1/2 cup each)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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