In a 1-cup glass measuring cup, combine mincemeat and water. Place in a microwave and cook on high 2 to 2 1/2 minutes, stirring once, or until water is absorbed; remove from microwave and set aside and let cool.
From an orange, using a paring knife, a vegetable peeler, or a zester, remove 1-inch piece of peel; cut into thin strips (do not cut into the white pulp) and set aside for garnish. Grate remaining orange peel to yield 1/2 teaspoon of zest; stir grated zest and butter into the prepared mincemeat (reserve remaining orange for another use).
Wash and peel pears. Cut each pear lengthwise in halves and remove core to create a cavity. A melon baller or metal measuring spoon is great for coring pears. Slight slice off the rounded bottom of the pear so they will not roll around in the baking dish.
Place pear halves, cut side up, into an ungreased shallow microwave-safe baking dish that is just big enough to hold them. Over each pear half, pour 1 tablespoon wine or apple juice, Then spoon 1 1/2 tablespoons mincemeat mixture into each pear half.
Cover with plastic wrap; cook in microwave on high approximately 4 to 6 minutes or until pears are fork-tender. Remove from microwave and let stand 1 to 2 minutes before serving.
Transfer cooked pears to individual serving plates or a platter. Drizzle with remaining juices.
Makes 4 servings.
* Mincemeat is, very simply, a mixture of fruits and spices that are cooked with or without minced meat and generally doused with brandy, rum, or whiskey. It improves and becomes more moist as the weeks pass, so allow it to mature for at least four weeks before using.
** You can not judge a pear by the color of its skin. Although a few varieties change from green to yellow as they ripen, others do not change colors at all. Purchase fresh pears that are firm without bruises or spots. Pears are ripe when the skin near the stem yields to gentle pressure. Pears ripen from the inside out, so do not buy soft pears.
Spiced Pear Halves Recipes: https://whatscookingamerica.net/spicedpear.htm