Recipe - Gingersnaps

Gingersnap cookies
Crushed
One half cup Pecan halves
1 tablespoon Margarine
2 teaspoon Rum
2 teaspoon Orange juice
4 lg D'Anjou pears
4 Scoops
Vanilla ice cream

Use enough gingersnaps to equal about One half to Three fourths 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 12 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 One fourth inch in baking dish. Place dish in preheated
350degree 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.

Recipe By : Jo Anne Merrill

From: Stephanie Da Silva

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip