Poached Pears
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5.0
3 reviews
Excellent
Poached Pears
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Tender poached pears made with a rum apricot sauce makes a great dessert with a dollop of vanilla ice cream.
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Ingredients
- 1 ½ cups water
- ¾ cup white sugar
- ½ teaspoon vanilla extract
- ¼ cup spiced rum
- 5-6 Bosc, Anjou or Bartlett pears (peeled, cored and cut in half)
- 1 cup apricot preserves
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Prepare your ripe pears by peeling and coring the pears and slicing them in half lengthwise. Set them aside. If the pears aren't very ripe they may need to cook a bit longer.
- In a medium saucepan over high heat add the 1 ½ cups water, sugar, rum and vanilla extract. Bring it to a boil, and add in 5 or 6 pear halves, and reduce the heat to medium and simmer gently for about 5 - 6 minutes until the pears are tender. Remove the pears to a covered dish.
- Add the rest of the uncooked pears into the pan and simmer for 5-6 minutes removing them once cooked.
- Boil the rest of the syrup in the pan on medium high heat until it has reduced down to about 1 cup. Add in the apricot preserves and bring it back up to a boil.
- In a small bowl add the 2 tablespoons water and 2 tablespoons cornstarch and mix well. Stir it quickly into the boiling syrup and mix quickly for about 30 seconds until it thickens up.
- To serve this add one or two slices of pear on a plate and pour the sauce over top. Serve with a small scoop of vanilla ice cream on the side.
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User Reviews
Overall Rating
5.0
3 reviews
Excellent
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