*  Exported from  MasterCook  *
                         Gingersnap-Rum Baked Pears
 Recipe By     : Jo Anne Merrill
 Serving Size  : 4    Preparation Time :0:25
 Categories    : Desserts                         Fruits
                 Recipes With Alcohol
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         gingersnap cookies -- crushed
      1/2  cup           pecan halves
    1      tablespoon    margarine
    2      teaspoons     rum
    2      teaspoons     orange juice
    4      large         D'Anjou pears
    4      scoops        vanilla ice cream
      Use enough gingersnaps to equal about 1/2 to 3/4 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 1-2 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 1/4 inch in baking dish. Place dish in
 preheated 350-degree 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.
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 NOTES : Very fancy but quick and easy to prepare. Use only firm-fleshed ripe
 pears such as Anjou or Comice.
 Posted to Fabfood 1/99