Ingredients
2
cups water
2
cups dry white wine
1 1/4
cups granulated sugar
1/2
lemon
2
slices fresh gingerroot
4
Bosc pears, peeled, cut in half and cored
1
cup whipping cream
1/4
cup powdered sugar
1
teaspoon vanilla
1
cup canned pumpkin (not pumpkin pie mix)
1/4
cup crushed gingersnap cookies
Preparation
In large saucepan, heat water, wine and granulated sugar over medium heat until sugar is dissolved. Add lemon, gingerroot and pears. Simmer 15 to 25 minutes or until pears are tender. Remove from heat. Cover; let stand until cool. Remove pears from poaching liquid; discard liquid.
In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until stiff peaks form. In large bowl, mix pumpkin with 2 tablespoons of the whipped cream. Fold in remaining whipped cream.
To serve, spoon pumpkin whipped cream into 8 glasses or dessert bowls. Add 1 pear half to each glass; sprinkle with cookie crumbs.
