Put the raisins and brandy in a saucepan
and bring just to the boil. Leave until cold. Whip the cream until
peaking. Chop 10 of the glace cherries and add to the cream with the
angelica, nuts and soaked raisins. Fold in gently until well blended.
Cut a tiny slice off the rounded side of each pear half so it sits
steadily on the plate. Put the slices in the cavities. Place on a
serving dish. Pile the cream mixture on top and decorate each with a
halved glace cherry. Chill for at least 30 minutes to allow the
flavors to develop.