1 (9 inch) prepared mini muffin or cupcake crust
1 large egg
1 teaspoon vanilla extract
1 cup chopped pears
1/4 cup cherries
1 cup butter, melted
3 tablespoons ketchup
1 teaspoon white sugar
1/4 teaspoon grated lemon zest
3 tablespoons rum
1 cup chopped pecans
Preheat the oven to 200 degrees F (95 degrees C).
In a large bowl, beat together egg, vanilla extract, pears, cherries, butter, ketchup, sugar, lemon zest, rum, and pecans until well blended.
Beat egg mixture into the bottom of a 9x13 inch baking dish. Sprinkle 3 tablespoons lemon zest on top.
Bake in preheated oven for 25 minutes, or until lightly browned. Reduce oven temperature to 325 degrees F (165 degrees C).