Ingredients

• 3 tablespoons Di Saronno Amaretto or other almond-flavored liqueur
• 1 tablespoon balsamic vinegar
• 4 firm-ripe Bartlett pears, halved lengthwise and cored
• 1/3 cup water
• 4 amaretti cookies (Italian almond macaroons; 1‚ inches in diameter), crumbled

Instructions

1. Preheat oven to 425°F.
2. Mix Amaretto and vinegar in a 13- by 9-inch baking dish. Put pears, cut sides down, in dish.
3. Roast pears 15 minutes. Add water and roast until pears are tender but still hold their shape, 8 to 10 minutes more.
4. Arrange pears, cut sides up, on a platter and spoon pan juices over them. Sprinkle with half of cookie crumbs, then baste with pan juices. Sprinkle with remaining crumbs and serve warm or at room temperature.