Pear & Ginger Pudding

This baked pear and ginger pudding layers butter-sautéed pears with broken gingersnap cookies and heavy cream, then bakes until the whole thing bubbles together into a warm, spiced, custardy dessert.

The pears get sautéed in butter and brown sugar first, which caramelizes the cut surfaces and concentrates the fruit flavor. A squeeze of lemon juice and grated rind added at the end brightens the sweetness and keeps the pears from tasting flat.

Gingersnap cookies soften in the cream as the pudding bakes, turning into a gingerbread-like layer between the fruit. They bring all the ginger, cinnamon, and clove flavor without needing to measure a single spice. The cream soaks into the cookie pieces and turns everything rich and almost bread-pudding-like.

Pro Tips

• Use ripe but firm pears. Soft, overripe pears will dissolve during baking and you’ll lose the fruit texture.
• Break the gingersnaps into uneven, bite-sized pieces. You want some variety in texture, not uniform crumbs.
• Don’t skip sautéing the pears. Raw pears layered in wouldn’t have the same depth or caramelized flavor.
• Serve warm with a splash of pear liqueur or whisky-based liqueur as the recipe suggests. The boozy warmth pairs beautifully with the ginger and cream.

Variations

• Swap pears for apples for a ginger-apple crumble effect.
• Use speculoos or Biscoff cookies instead of gingersnaps for a warmer, more caramel-forward spice.
• Top with a scoop of vanilla ice cream instead of liqueur for a family-friendly version.