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Gingersnap-Rum Baked Pears

Created by Mikekey on May 17, 2015

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.