Recipes
Gingersnap Baked Pears
Products used in this Recipe
- Pear
- Juice
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I don't know my Postal CodeIngredients
24 large firm-fleshed fresh pears (canned pears can be used)1 lb (454 g) gingersnap crumbs
1/4 cup non-hydrogenated margarine, melted
1/2 cup (125 mL) orange juice
1 tsp ginger, ground
6 cups (1.5 L) apple juice
Method
Preheat oven to 350ºF
1. Wash the pears well. Cut each pear in half lengthwise. Remove the core and make a hollow large enough to fit 2 tbsp (30 mL) of the crumb mixture.
2. Mix the gingersnap crumbs with the melted margarine and orange juice. Fill each pear hollow with about 2 tbsp (30 mL) of the crumb mixture; press it gently into the pear flesh. Place the pear halves in the pans, flesh-side-up.
3. Mix the ginger with the apple juice and evenly distribute it among the pans.
4. Bake for 20–30 minutes, until the flesh is soft.
5. Remove the pear halves from the pans with a slotted spoon and serve them on a small plate.
Select firm fresh pears. To test for ripeness, apply gentle pressure near the base of the stem. If it yields slightly, it is ripe. Select Clapp, Bartlett, Bosc, or Anjou pear varieties.
Yield:48
Portion:1 pear half
Cost per serving:$0.49
Recipe complements of Strive for Five at School Program
