Flambeed Vanilla-Poached Pears with Apricot Sauce

Flambeed Vanilla-Poached Pears with Apricot Sauce

I love pears, and I love this recipe, because lighting the rum on fire caramelizes the sugar, and pulls out the flavor of the pears.

Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
188 Calories

Recipe Instructions

Step 1
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.
Step 2
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.
Step 3
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.
Flambeed Vanilla-Poached Pears with Apricot Sauce
Flambeed Vanilla-Poached Pears with Apricot Sauce
Flambeed Vanilla-Poached Pears with Apricot Sauce
Flambeed Vanilla-Poached Pears with Apricot Sauce

Ingredients

  • 2 tablespoons water
  • 2 tablespoons cornstarch
  • 1 cup apricot preserves
  • 6 Bosc pears - peeled, halved and cored
  • 0.5 teaspoon vanilla extract
  • 1.5 cups water
  • 0.75 cup white sugar
  • 0.5 cup rum

Categories

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