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Author Notes: Growing up outside Philadelphia, every Fall, Sweetzels Spiced Wafers made it onto grocery store shelves and my mom always brought a box home. They are a little -more- than a ginger snap...a little spicier. Despite the fact that I now live in Los Angeles, I still get a box (or two) of those cookies when Fall comes, thanks to mom. You can easily substitute ginger snaps in this recipe. Totally made to top vanilla ice cream, though I could see it atop vanilla pudding too. —Katey501
Makes one 8 x 4 loaf pan
Bartlett pears, cut in bite-size pieces
tablespoons butter, room temperature
cup Spiced Wafers crumbs (or ginger snaps)
cup sliced almonds
tablespoon Amaretto liqueur (optional)
- Slice pears into bite-size pieces and saute with 2 tablespoons butter over medium heat until slightly softened.
- Pre-heat oven to 350 degrees and coat loaf pan with butter. In food processor or blender, pulverize spiced wafers. About 12-14 2 1/2-inch cookies should get you about a cup of crumbs.
- In small bowl, mix cookie crumbs, cinnamon, ginger, nutmeg and flour. When combined add 2 tablespoons butter and with fingers, mix to make rough and crumbly.
- Add almonds and liqueur (if using) to crumb mixture and combine well.
- Line bottom of loaf pan with thin layer of crumb mixture, then spoon pears in. Top fruit with remaining crumb mixture and bake for 30 minutes.
- Let cool in pan for 10 minutes before spooning over a heaping bowl of ice cream.
- This recipe was entered in the contest for Your Best Pears