Imagine a dessert that transforms ordinary pears into a luxurious, mouthwatering experience that dances between sweet, spicy, and boozy perfection. These Gingersnap Rum Baked Pears are not just a dessert; they're a culinary adventure that will elevate your home cooking from mundane to magnificent. With a golden, crispy gingersnap topping and a rich rum-infused flavor, this recipe promises to be the showstopper at your next dinner party or a decadent treat for a cozy night in.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 ripe pears, halved and cored
- 1/2 cup gingersnap cookies, crushed
- 1/4 cup dark rum
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with butter or cooking spray.
- Wash the pears thoroughly and carefully slice them in half lengthwise. Use a melon baller or small spoon to remove the core and create a smooth cavity in each pear half.
- In a small mixing bowl, combine the crushed gingersnap cookies, brown sugar, and ground cinnamon. Mix these dry ingredients until well incorporated.
- Drizzle the melted butter and dark rum over the dry mixture, stirring to create a crumbly, moist filling that will be stuffed into the pear halves.
- Place the pear halves cut-side up in the prepared baking dish. Generously fill each pear cavity with the gingersnap rum mixture, pressing gently to compact the filling.
- Drizzle any remaining butter and rum mixture over the pears to ensure maximum flavor and moisture.
- Bake in the preheated oven for 20-25 minutes, or until the pears are tender when pierced with a fork and the tops are golden brown and slightly crisp.
- Remove from the oven and let cool for 5-10 minutes. The pears can be served warm, optionally garnished with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips
- Choose ripe but firm pears for the best texture and flavor. Bartlett or Bosc pears work wonderfully for this recipe.
- For an extra flavor boost, try toasting the crushed gingersnap cookies briefly in a dry skillet before mixing with other ingredients.
- If you prefer a non-alcoholic version, replace dark rum with apple juice or apple cider.
- Use a melon baller or a small spoon to carefully remove pear cores, ensuring a clean and smooth cavity for the filling.
- Don't skip letting the pears rest after baking - this helps the flavors meld and allows the dessert to set slightly.
- For a stunning presentation, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Experiment with different spices like nutmeg or cardamom to personalize the flavor profile.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 2g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 35mg
