Place lamb in a plastic bag set in a shallow dish; set aside. For marinade, in a small bowl combine the water, orange marmalade or apricot spread, thyme, black pepper, salt, cayenne pepper, and garlic. Pour over lamb; seal bag. Marinate in refrigerator for at least 2 hours or up to 24 hours, turning bag occasionally.
Drain lamb, reserving marinade. In a large nonstick skillet heat oil over medium heat. Add pears, onion, and sweet pepper; cook for 2 to 4 minutes or just until pears are tender. Remove from skillet; set aside.
In the same skillet stir-fry the lamb over medium-high heat for 2 to 3 minutes or until desired doneness. Remove from skillet and spoon onto serving platter. Return the onion-pear mixture to the skillet. Stir in reserved marinade. Bring to boiling; reduce heat. Simmer, uncovered, about 2 minutes more or until onion is tender. If desired, serve over hot cooked rice sticks. Makes 4 servings.