by Foodie-isms
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Foodie-isms's Notes:
1 cup flour Ask a question about this ingredient
2 -inch piece of fresh ginger Ask a question about this ingredient
3/4 cups of brown sugar Ask a question about this ingredient
6 tablespoons butter Ask a question about this ingredient
Add flour, ginger, and brown sugar into a food processor and pulse until ginger is finely chopped.
Ask a question about this stepAdd the butter and pulse to incorporate. Finally add the pecans and combine until fully incorporated.
Ask a question about this stepUse a mandolin to cut the pears into paper thin slices. Arrange the pear slices evenly into a buttered glass pie pan (slightly overlapping).
Ask a question about this stepAdd the pecan mixture on top of the pears.
Ask a question about this stepBake at 400 for about 30 minutes. Serve warm.
Ask a question about this stepI'm from Wisconsin. In my memory, one of the stunning things about this salad, besides the calorie count and fat content, was that it was layered in a glass dish, kind of like a Midwestern trifle. It's quite beautiful, and then you stir everything up after the table of guests has oohed and aahed over it.
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
Thanks for your comments. I think one of the stunning things about this salad is the flavor. I am currently working on recipes from the past (including this 7 Layer Salad) and this type of salad preparation is different from how I cook today. I had not made this recipe in almost 20 years and was surprised that the flavor combinations still tasted good.