Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:25
Categories : Desserts Fruits
Recipes With Alcohol
Amount Measure Ingredient -- Preparation Method
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gingersnap cookies -- crushed
1/2 cup pecan halves
1 tablespoon margarine
2 teaspoons rum
2 teaspoons orange juice
4 large D'Anjou pears
4 scoops vanilla ice cream
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.
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NOTES : Very fancy but quick and easy to prepare. Use only firm-fleshed ripe
pears such as Anjou or Comice.
