These poached pears are delicious but even better flambéed just before serving to make an impressive dessert for a special occasion Lighting the rum on fire caramelizes the sugar and pulls out the flavor of the pears
Prep Time
40 mins
Dificult
Medium
Servings
12
Ingredients
Instructions
Bring 1 1/2 cups water
sugar
and vanilla extract to a boil in a saucepan over high heat. Add 3 or 4 pear halves
reduce heat to medium
and simmer gently until the pears have just turned tender
about 5 minutes. Remove cooked pears to a warm chafing dish or metal serving dish
and continue to cook the remaining pears.
Increase heat to medium-high
and boil the syrup until it has reduced to 1 cup. Stir in apricot preserves and return to a boil. Dissolve the cornstarch in 2 tablespoons of water and stir into the simmering syrup. Cook and stir until thickened and clear
about 30 seconds.
To serve
pour the hot sauce over the pears
and sprinkle with the rum. Carefully ignite the rum tableside with the lights turned low. Let the alcohol burn out before serving.
Editor's Note:
This recipe appeared in Allrecipes Magazine and was modified to include cracked black pepper in the apricot sauce for a sweet-savory kick.
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