Pear Crispdesserts 1 1/2 cup red wine 1 cup water 3/4 cup sugar 1 cinnamon stick 6 whole cloves 4 medium pears -- peeled, cored and 1/2 cup golden raisins 1 tablespoon orange peel -- grated 1 1/2 cup gingersnap cookies -- 1 crushed finely 1/2 cup almonds -- sliced 3 tablespoon brown sugar 2 tablespoon flour 3 tablespoon margarine -- melted 1 sliced In a large nonaluminum pan, combine the wine, water, sugar, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer 10 minutes. Add the pears, cover with a circle of parchment paper, and simmer 10 minutes. With a slotted spoon, remove the pears to a plate. Boil syrup 5 minutes. remove the cinnamon and cloves; reserve 1/2 cup syrup. Combine the pears, raisins and orange peel. In a separate bowl, combine the gingersnap crumbs, almonds, brown sugar, flour and 2 tbsp. melted margarine. Stir with a fork until combined. Spoon half the pears into a baking dish and sprinkle with half the crumbs. Pour 1/4 cup wine syrup over. Repeat the layers, using all of the crumbs; sprinkle remaining margarine over the top. Bake in a preheated 350-degree oven 40 minutes. Let cool slightly before serving. Or cool, cover and refrigerate. Reheat in a 300-degree oven or in a microwave, just until heated through. Recipe By : Carol Field From: Fido National Cooking Echo |
