- 4 cans (15-1/4 ounces each) sliced pears, drained
- 1 tablespoon all-purpose flour
- 1-1/2 cups finely crushed gingersnaps (about 32 cookies)
- 1/3 cup finely chopped walnuts
- 1/4 cup butter, melted
- Vanilla ice cream or whipped topping
- Place the pears in a large bowl; sprinkle with flour and toss gently to combine. Divide among eight ungreased 8-oz. custard cups. Combine the gingersnaps, walnuts and butter; sprinkle over pears.
- Place custard cups on a baking sheet. Bake at 350° for 15-20 minutes or until heated through. Serve warm with ice cream or whipped topping. Yield: 8 servings.
Originally published as Gingersnap Pears in Quick Cooking September/October 2005, p24
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