Cut each pear in half lengthwise. Core the pear halves using a melon baller or small spoon. Rub the cut sides with the lemon to prevent browning.

Beat the butter and brown sugar in a mixing bowl with a wooden spoon. Beat in the gingersnap crumbs, candied ginger, lemon zest, cinnamon, and rum. Spoon the mixture into the pear cavities.

Set up your Bradley Smoker and preheat to 250°F. (I like to smoke the pears with Oak Flavour Bisquettes.

Arrange the filled pear halves on the wire grates. Smoke the pears until nicely browned and soft on the sides, 1 to 1½ hours. Serve the pears warm, with whipped cream spooned over them.

Recipe by: Steven Raichlen

Photo courtesy of Richard Dallett