Butterscotch Pear Crunch

Ingredients:

1 large cans (29 ounces each) pear halves
soft butter
3/8 cup light brown sugar, firmly packed
1/4 teaspoon salt
1 cups bite-size shredded rice cereal, such as Rice Chex
1/4 teaspoon nutmeg
ice cream or whipped topping, if desired

Method:
Drain pears, reserving syrup in a bowl. Cover and refrigerate the syrup.

Lightly butter a 9-inch pie plate. Preheat oven to 425°.

In large bowl, using a fork or spoon, combine 5 tablespoons of softened butter, the brown sugar, salt, cereal, and nutmeg until well mixed.

Sprinkle some of the cereal mixture over bottom and sides of the pie plate. Layer about 4 pear halves over the bottom then sprinkle with some of the cereal mixture. Repeat layers, piling pears in center of pie plate. Sprinkle remaining cereal mixture over pears. Bake for about 10 minutes, or until pears are hot.
Serve with ice cream and reserved syrup, if desired. Serves 4.

Wich of the three pears do you prefer?