Rum-Raisin Stuffed Pears - cooking recipe

Ingredients

1/4 oz. chopped pecans (6 halves)
1 Tbsp. golden raisins
1 1/2 tsp. each: packed brown sugar and whipped butter, melted
1 small Bosc or Bartlett pear, cut in half lengthwise, cored and pared
1 tsp. fresh lemon juice
2 Tbsp. plus 2 tsp. pear nectar
1 Tbsp. dark rum
1/2 tsp. cornstarch
1/4 tsp. vanilla

Preparation

In small mixing bowl, combine pecans, raisins and sugar. Stir.
Add butter and mix well.
In a 1-quart casserole, arrange pear halves core side up.
Sprinkle pears with lemon juice.
Spoon half of pecan mixture over each pear; set aside.