2 lbs. lg. ripe pears, peeled, halved, and cored
1/4 c. dry vermouth
1/4 c. apricot preserves, pressed through a sieve
1/2 c. fine macaroon cookie crumbs
3 tbsp. butter

Cut pears into 3/8 inch slices. Arrange slices in buttered 8 inch round baking dish, overlapping slices in concentric circles. In small bowl, beat together vermouth and apricot preserves. Pour over pears. Sprinkle with macaroon crumbs and dot with butter. Bake at 350 degrees for 20 to 25 minutes. Serve hot. 4 to 6 servings.