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- Dish type
- Fruit desserts
- Pear desserts
- Poached pears
An impressive and light dinner party dessert. The rum caramelises the sugar, and brings out the flavour of the pears.
28 people made this
- 350ml water
- 150g caster sugar
- 1/2 teaspoon vanilla extract
- 6 dessert pears - peeled, halved and cored
- 300g apricot preserves
- 2 tablespoons cornflour
- 2 tablespoons water
- 125ml rum
MethodPrep:15min ›Cook:25min ›Ready in:40min
- Bring 350ml water, sugar and vanilla extract to the 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 serving dish, and continue to cook the remaining pears.
- Increase heat to medium-high, and boil the syrup until it has reduced to 250ml. Stir in apricot preserves and return to the boil. Dissolve the cornflour 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.
Reviews & ratingsAverage global rating:(23)
Reviews in English (20)
hey do you use white or dark rum?cheers-04 Jul 2012
Really good and great presentation! Everyone loved the flames! I served it w/ the option of ice cream or table cream. The table cream was actually my favorite! I will definitely make this again!-19 Jan 2008
by B Spradley
wow, this was excellent! my guests really enjoyed it. I've made it twice now. first time i served it with vanilla icecream and shortbread/buscuits because i thought the dessert needed something. But the second time we just ate it with ice cream. I will definetly be making this again. Even though i don't like pears too much this was very good.-18 Dec 2009