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Baked Gingersnap And Caramel Pears

Step 1: Cut the tops off – about 1 1/2″ – and make sure to save for baking.

Step 2: Core pears and take out any seeds.

Step 3: Place pears in a muffin tin, using a liner to grab juices as pear bakes.

Step 4: Crush 1/2 cup of low sugar gingersnaps in a food process and add 1 cup of date caramel; process until smooth. Fill each pear with two tablespoons of date caramel and gingersnap mixture. Click HERE for date caramel recipe.

Step 5: Top each pear with ‘lid’ and dust pears with cinnamon. Bake at 375F for 30 minutes or until pears are soft and gingerbread caramel mixture are firm.

Step 6: Remove pears from oven and drizzle with a little honey or brandy, if desired.

You can also slice the pears in half and crumble a little more gingersnap over the top to give them a crunch. Enjoy!

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