Pear & Ginger Pudding
Yield
6 servingsPrep
25 minCook
40 minReady
70 minTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pears
ripe, firm |
|
| 2 | tablespoons |
butter
|
|
| 1 | each |
lemon
grated rind and juice |
|
| ⅓ | cup |
brown sugar
packed |
*
|
| 4 | cups |
gingersnap cookies
chopped |
*
|
| 1 | cup |
heavy whipping cream
|
|
| Topping | |||
| 3 | tablespoons |
brown sugar
|
|
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pears
ripe, firm |
|
| 3E+1 | ml |
butter
|
|
| 1 | each |
lemon
grated rind and juice |
|
| 79 | ml |
brown sugar
packed |
*
|
| 946 | ml |
gingersnap cookies
chopped |
*
|
| 237 | ml |
heavy whipping cream
|
|
| Topping | |||
| 45 | ml |
brown sugar
|
|
| 3E+1 | ml |
butter
|
|
Directions
Preheat oven to 350℉ (180℃).
Peel, core and slice pears.
In a large skillet heat butter and sugar on medium heat.
Add pears and sauté until coated with butter mixture.
Add lemon juice and rind.
Reserve.
Break cookies up into bite-sized pieces.
Arrange half of cookies in a buttered 11x7 (2 Liter) baking dish . Cover with half of pear mixture.
Pour on half of the cream.
Add remaining cookies, pears and cream.
Sprinkle with sugar and dot with butter.
Bake for 30 to 40 minutes or until pears are soft and mixture is bubbling.
Serve with a Hungarian pear liqueur or a whisky based liquer.
