Cut the pears in half lengthwise and remove the cores. Brush the cut edges with the lemon juice to prevent browning and set aside.

In a small bowl combine the brown sugar, butter, flour, cinnamon, salt, and pecans. Spoon into the core of the pears and place in a single layer in a lightly greased medium slow cooker with the stuffed side up.

Pour the nectar and honey in a jar with a tight-fitting lid. Shake to emulsify and drizzle evenly over the pears. Cover and cook on low for 2 1/2 hours. Serve warm with a scoop of vanilla ice cream. Spoon extra warm nectar over the top of the ice cream.