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Poached Pears with Apricot Sauce
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Vanilla-infused poached pears with apricot syrup, flambe for a stunning holiday dessert.
Ingredients:
  • 0.75 cup white sugar
  • 0.5 teaspoon vanilla extract
  • 6 Bosc pears - peeled, halved and cored
  • 1 cup apricot preserves
  • 2 tablespoons cornstarch
  • 0.5 cup rum
Instructions:
  • In a saucepan over high heat, combine 1 1/2 cups water, sugar, and vanilla extract and bring to a boil. Add 3 or 4 pear halves, reduce heat to medium, and simmer until tender, about 5 minutes. Remove cooked pears to a warm chafing dish or metal serving dish and repeat with the remaining pears.
  • Turn up the heat to medium-high and simmer the syrup until it reduces to 1 cup. Mix in apricot preserves and bring it to a boil. Combine cornstarch with 2 tablespoons of water and stir it into the simmering syrup. Cook and stir until it thickens and becomes clear, which should take about 30 seconds.
  • Before serving, drizzle the hot sauce over the pears, then sprinkle with rum and ignite the rum tableside in dim lighting. Allow the alcohol to burn off before serving.

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