Bosc pears are poached in a sweet vanilla poaching liquid until perfectly tender for a light, refreshing, and beautiful dessert that's sure to impress.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
182 Calories
Recipe Instructions
Step 1
Bring 1 ½ 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 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 hot apricot sauce over pears, and sprinkle with rum. Carefully ignite the rum tableside with the lights turned low. Let the alcohol burn out before serving.
