Flambeed Vanilla-Poached Pears With Apricot Sauce
Serves: 6
Luisa Champlin
1 January 1970
Based on User reviews:
51
Spice
54
Sweetness
33
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Water3 cup
White Sugar1 tsp
Vanilla Extract1 cup
Apricot Preserve2 tbsps
Cornstarch1 cup
RumDirections:
1
Bring 1 1/2 cups water, sugar, and vanilla extract to a boil in a saucepan over high heat
2
Add 3 or 4 pear halves, reduce heat to medium, and simmer gently until the pears have just turned tender, about 5 minutes
3
Remove cooked pears to a warm chafing dish or metal serving dish, and continue to cook the remaining pears
4
Increase heat to medium-high, and boil the syrup until it has reduced to 1 cup
5
Stir in apricot preserves and return to a boil
6
Dissolve the cornstarch in 2 tablespoons of water and stir into the simmering syrup
7
Cook and stir until thickened and clear, about 30 seconds
8
To serve, pour the hot sauce over the pears, and sprinkle with the rum
9
Carefully ignite the rum tableside with the lights turned low
10
Let the alcohol burn out before serving