Ginger Pear Crumble
|Gingersnap crumbs||1 1⁄2 Cup (24 tbs) (From Thirty Cookies, 2 Inch Thick Ones)|
|Butter||1⁄4 Cup (4 tbs), melted|
|Canned pear halves||30 Ounce (3 3/4 Cups Pr 1 Pound 14 Ounce Can)|
|Fresh lemon juice||1 Tablespoon|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Cream/Vanilla ice cream||1⁄2 Cup (8 tbs)|
Mix crumbs and melted butter; put half in 1 1/2 quart baking dish.
Drain pears, reserving 1/4 cup syrup.
Put pears on crumbs and sprinkle with mixture of lemon juice and pear syrup.
Mix sugar, salt, and spices; sprinkle on pears.
Top with remaining crumbs.
Bake in preheated moderate oven (350°F.) for about 25 minutes.
Serve warm with cream.