Gingersnap Pears

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“This recipe calls for canned pears, however I am sure it could easily be used to get rid of the surplus of fresh pears you might have this time of year.”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 4 (15 1/4 ounce) canssliced canned pears, drained
  • 1 tablespoon all-purpose flour
  • 1 12 cups finely crushed gingersnaps (about 32 cookies)
  • 13 cup finely chopped walnuts (or could use any nut of your choice)
  • 14 cup butter, melted

Directions

  1. Place pears in a large bowl.
  2. Sprinkle with flour and toss lightly to coat.
  3. Divide among 8 - 8 OZ custard cups.
  4. Combine the gingersnaps, walnuts and butter.
  5. Sprinkle over pears.
  6. Place custard cups on baking sheet.
  7. Bake at 350 degrees for 15-20 minutes or until heated through.
  8. Serve with vanilla icecream or plain with a dallop of whip cream on top.

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