6 med. sized ripe pears, about 2 lb.
1/3 c. raspberry jam or preserves
1/3 c. brandy
2 tbsp. chopped pistachios

Early in the day: preheat oven to 400 degrees. Peel pears. Cut each pear lengthwise in half; using an apple corer or melon baller, remove core. In 13 x 9 inch baking dish, place pear halves, cut side up.

In small bowl, combine raspberry jam and brandy. Pour raspberry-jam mixture over pears.

Cover; bake 25 minutes or until pears are tender. Refrigerate, covered, at least 1 1/2 hours, or until pears are well chilled. To serve, place pear halves onto dessert dishes. Spoon sauce over pears; sprinkle with chopped nuts. Makes 6 servings.