These Gingersnap-Rum Baked Pears offer a sophisticated yet comforting dessert experience. The tender D’Anjou pears are halved and filled with a crunchy mixture of crushed gingersnaps, chopped pecans, and melted margarine, infused with the warm notes of rum and fresh orange juice. Baked in a shallow bath of hot water, the pears become soft and caramelized while the topping turns golden and crisp. The combination of sweet fruit, spicy ginger, and rich nuts creates a balanced flavor profile that is both elegant and homestyle. This dish is perfect for special occasions or a cozy weekend treat. Serve warm with a scoop of vanilla ice cream for a delightful contrast in temperature and texture. Simple to prepare with pantry staples, this recipe promises a memorable finish to any meal.
Gingersnap-Rum Baked Pears
Description
These Gingersnap-Rum Baked Pears offer a sophisticated yet comforting dessert experience. The tender D'Anjou pears are halved and filled with a crunchy mixture of crushed gingersnaps, chopped pecans, and melted margarine, infused with the warm notes of rum and fresh orange juice. Baked in a shallow bath of hot water, the pears become soft and caramelized while the topping turns golden and crisp. The combination of sweet fruit, spicy ginger, and rich nuts creates a balanced flavor profile that is both elegant and homestyle. This dish is perfect for special occasions or a cozy weekend treat. Serve warm with a scoop of vanilla ice cream for a delightful contrast in temperature and texture. Simple to prepare with pantry staples, this recipe promises a memorable finish to any meal.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Crush gingersnaps in a blender or food processor until they form fine crumbs, yielding about 1/2 to 3/4 cup.
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Add half of the pecan halves to the gingersnap crumbs and pulse just enough to chop the nuts.
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Add 1 teaspoon melted margarine, 1 teaspoon rum, and 1 teaspoon orange juice to the mixture.
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Pulse 1-2 times briefly to combine the ingredients into a moist crumb mixture.
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Wash the pears, then peel, halve, and core them.
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Place the pear halves cut-side up in a shallow baking dish.
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Spoon the crumb mixture into the cavity of each pear half, dividing it equally.
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Dot the top of each filling with the remaining melted margarine.
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Drizzle the remaining rum and orange juice over the filling in each pear.
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Pour hot water into the baking dish to a depth of about 1/4 inch.
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Bake in the preheated oven for 20 minutes, or until the topping is golden brown and pears are tender.
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Carefully remove the pear halves from the dish using a slotted spoon.
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Place two pear halves on each serving plate.
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Garnish with the remaining toasted pecan halves.
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Serve immediately with a scoop of vanilla ice cream on each plate.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 294.1kcal
- % Daily Value *
- Total Fat 24.3g38%
- Saturated Fat 3.5g18%
- Cholesterol 0.0mg0%
- Sodium 39.5mg2%
- Total Carbohydrate 19.5g7%
- Dietary Fiber 6.0g24%
- Sugars 11.2g
- Protein 3.2g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Toast the remaining pecan halves in a dry skillet over medium heat for 2-3 minutes until fragrant before using as garnish.
For a non-alcoholic version, omit the rum or substitute with additional orange juice or ginger syrup.
If you cannot find D'Anjou pears, Bosc or Anjou pears work well as substitutes.
Ensure the margarine is fully melted before mixing to ensure even distribution in the crumb topping.
The hot water bath helps steam the pears, ensuring they cook through evenly without drying out.
Garnish with fresh raspberries or a drizzle of honey for added presentation and flavor.
