Thursday, July 2, 2009


18 gingersnaps, crushed
1/2 cup crushed pineapple, well drained
8-oz pkg cream cheese
2 tbsp mayonnaise
8 canned pear halves
8 lettuce leaves
1/2 cup sugar
3 tbsp lemon juice
1/2 cup orange juice
1 egg, beaten
1/2 cup whipping cream, whipped
1/3 cup finely chopped pecans, optional

In a medium mixing bowl, combine the gingersnaps, pineapple, cream cheese, and mayonnaise. Place each pear half on a lettuce leaf on the serving platter. Stuff the pear halves with the gingersnap mixture and chill while preparing the remaining ingredients.

In the top of a double boiler, mix together the sugar, lemon juice, orange juice, and egg. Cook over hot water until thickened. Remove from heat and allow to cool. When the mixture is cooled, mix with the whipped cream. Pour over the stuffed pears before serving. Sprinkle tops with the finely chopped pecans, if desired.

No comments: