I have pears, freshly picked from an Eastern Washington orchard, and desperately want to use them before they go bad. I came across this recipe for Quick Pear Ginger Crisps. It took less than 15 minutes to prepare and most of that time was spent peeling the pears. It calls for ginger snap cookies, walnuts, brown sugar and pears. Other than the cookies and the walnuts, everything else is in your pantry.
The recipe uses canned pears in heavy syrup, so I substituted 4 fresh pears, 1 Tb. all-purpose flour, 1 tsp sugar, 1 tsp cinnamon.
Divide pears into ramekins and top with chopped ginger snaps, walnuts and brown sugar-with a dollop of butter on top. Bake at 350 degrees for 15 minutes.
A scoop of vanilla bean ice cream when it is still warm perfects it! I think the crunch of the cookies on top was my favorite part.
**My version is actually gluten and dairy free [sans the ice cream, of course} It is naturally dairy free and I used Pamela’s Ginger Mini Snapz and gluten free flour. Believe me when I tell you, you can’t tell the difference.
