Cut pears in half and scoop out seeds and stem, leaving a small hollow. Place pears in single serve baking dishes and surround with half the shortbread batch. Fill pear hollow with raisins and chopped walnuts, cover with honey and sprinkle with cinnamon. Top with pine nuts.
Spoon other half of shortbread around the pear (do NOT cover pear cavity completely). Place baking dishes on a cookie sheet and bake 30 minutes at 350 degrees until dough is golden brown. Serve warm, topped with whipped cream or yogurt and sprinkle with cinnamon and pine nuts.
Yield: 4 single servings (very generous, complete breakfast).
