4 firm ripe Bosc pears
1/2 cup water
1 tablespoon water -- divided
1/3 cup sugar
1/4 cup golden raisins
3 tablespoons Amaretto
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 tablespoon cornstarch
Peel and core pears; cut each pear into 8 wedges. Combine pear wedges, 1/2 cup water, sugar, and next 4 ingredients in a skillet. Bring to a boil. Cover, reduce heat, and simmer 10 minutes or until pear wedges are tender.
Combine remaining 1 tablespoon water and cornstarch, stirring well. Add cornstarch mixture to pear mixture; cook, stirring constantly, 1 minute or until thickened and bubbly
*makes 6 servings
