Everyday Meals

Flambeed Vanilla-Poached Pears with Apricot Sauce


  • 1 ½ cups water
  • ¾ cup white sugar
  • ½ teaspoon vanilla extract
  • 6Bosc pears – peeled, halved and cored
  • 1 cup apricot preserves
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • ½ cup rum
  • Directions

  • 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.

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