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Name: Pear Crisp
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 1/2 c Gingersnap cookies --; 3 tb Margarine -- melted; 3 tb Brown sugar; 1 Cinnamon; 1/2 c Golden raisins; Crushed finely; Sliced; 1 c Water; 1 1/2 c Red wine; 2 tb Flour; 6 Cloves; 1 tb Orange peel -- grated; 3/4 c Sugar; 4 md Pears -- peeled, cored and; 1/2 c Almonds -- sliced

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INGREDIENTS

1 1/2 c Gingersnap cookies --
3 tb Margarine -- melted
3 tb Brown sugar
1 Cinnamon
1/2 c Golden raisins
Crushed finely
Sliced
1 c Water
1 1/2 c Red wine
2 tb Flour
6 Cloves
1 tb Orange peel -- grated
3/4 c Sugar
4 md Pears -- peeled, cored and
1/2 c Almonds -- sliced

Servings

INSTRUCTIONS

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

NOTES

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Pear Crisp

1 1/2 c Gingersnap cookies --
3 tb Margarine -- melted
3 tb Brown sugar
1 Cinnamon
1/2 c Golden raisins
 Crushed finely
 Sliced
1 c Water
1 1/2 c Red wine
2 tb Flour
6 Cloves
1 tb Orange peel -- grated
3/4 c Sugar
4 md Pears -- peeled, cored and
1/2 c Almonds -- 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

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Nutrition

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Serving Size: 1 Serving (249g)
Recipe Makes: 6 Servings

Calories: 551
Calories from Fat: 14 (3%)

Amt Per Serving		% DV

	Total Fat 1.6g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 29.2mg		1 %
Potassium 432mg		11 %
Total Carbohydrate 117.8g		35 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 114.1g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 551

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