The recipe uses canned pears in heavy syrup, so I substituted 4 fresh pears, 1 Tb. all-purpose flour, 1 tsp sugar, 1 tsp cinnamon.
Divide pears into ramekins and top with chopped ginger snaps, walnuts and brown sugar-with a dollop of butter on top. Bake at 350 degrees for 15 minutes.
A scoop of vanilla bean ice cream when it is still warm perfects it! I think the crunch of the cookies on top was my favorite part.
**My version is actually gluten and dairy free [sans the ice cream, of course} It is naturally dairy free and I used Pamela's Ginger Mini Snapz and gluten free flour. Believe me when I tell you, you can't tell the difference.