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          Lynn's Stuffed Caramel Butter Rum Pears

4 ripe, but not over-ripe, Washington Bartlett, D'Anjou or Bosc pears
1/4 cup brown sugar
1/4 tsp cinnamon
1/8 tsp freshly grated nutmeg
1/2 cup dried cranberries
1/2 cup pecans
1/3 cup dark rum
1 Tbsp butter
Caramel apple dipping sauce

Core the pears. Mix together the first five ingredients. Stuff the brown sugar mixture in the pears, packing lightly. Pour the rum over the top of each pear. Top each pear with a blob of butter. Place pears in a baking dish and add about 1/2 inch of water to the dish. Bake pears at 350 degrees for about 20-25 minutes. Baste occasionally while baking and rotate pears once during baking to assure even baking on all sides. When the pears are tender, remove from oven, and place in individual serving dishes. On the top of the pear, place about ½ teaspoon of the caramel apple dipping sauce and pour a little of the hot rum butter sauce over the pear. Garnish with a sprig of fresh mint. The pears may be served warm with half and half or cream if desired. (This dish may be prepared the night before and covered tightly with plastic wrap.)

In the highlands of Scotland, people wore green as a mark of honor.