Preheat oven to 425 degrees F.
Mix amaretto and vinegar in a 13 by 9-inch baking dish. Put pears, cut sides down, in dish.
Roast pears 15 minutes. Add water and roast until pears are tender but still hold their shape, 8 to 10 minutes more.
Arrange pears, cut sides up, on a platter and spoon pan juices over them. Sprinkle with half of cookie crumbs, then baste with pan juices. Sprinkle with remaining crumbs and serve warm or at room temperature.
Recipe courtesy of Gourmet Magazine