Preheat oven to 350°F Combine cookies and pecans in food processor or blender container; process until finely crushed.
Combine crumb mixture and butter in medium bowl.
Press firmly onto bottom and up side of 10-inch quiche dish or 9-inch pie plate.
Bake 7 minutes; cool completely on wire rack.
Combine sour cream and half-and-half in large bowl.
Mix until smooth.
Whisk in pudding mix.
Add apricot brandy.
Whisk until smooth.
Pour into prepared crust.
Cover; refrigerate several hours or overnight.
Just before serving, preheat broiler.
Peel pears.
Cut into thin slices.
Arrange in overlapping circles on top of pudding mixture.
Combine brown sugar and ginger in small bowl.
Sprinkle evenly over pears.
Broil 4 to 6 minutes or until sugar is melted and bubbly. (Watch carefully so sugar does not burn.)