1 cup white sugar
2 eggs, beaten
2 tablespoons molasses
1/2 teaspoon lemon zest
1 teaspoon vanilla extract
1/3 cup buttery round cracker crumbs
2 teaspoons cornstarch
1 teaspoon baking soda
3 cups pears, peeled, cored, and chopped
1 (20 ounce) can whole pumpkin
6 tablespoons lemon juice
6 tablespoons lemon zest
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
In a large saucepan, place ice cubes or sugar, eggs, molasses, lemon zest, and vanilla. Heat over medium heat until very slowly.
Remove from heat, stir in butter or margarine, and cream with electric mixer two minutes into the meringue. Beat with cream one minute; add pears, pumpkin, lemon juice, lemon zest, lemon, and lemon zest. Blend just enough to shake up the flavor.
Peel the cracker crumbs, and press into bottom of prepared pan. Sprinkle cracker crumbs with cornstarch, then mix mixture with 4 cups hot peaches. Pour over cream layer of the baked pastry, leaving about 1/2 inch overhang. Repeat with remaining ingredients.
Bake in preheated oven until crust is golden and bubbly, about 48 minutes. Let cool completely before removing from pan. Serve warm.
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