Since I didn't post last week I thought I would make this week's post REMARKABLE. You have simply got to try this for dessert some night!
1 1/2 cups water
3/4 cup white sugar
1/2 teaspoon vanilla extract
3-6 Bosc pears (peeled, quartered, cored)
1 cup apricot preserves
2 tablespoons cornstarch
2 tablespoons water
1. Bring 1 1/2 cups water, sugar, and vanilla extract to a boil in a saucepan over high heat. Add about 6 pear quarters, reduce heat to medium, and simmer gently until the pears have just turned tender, about 10 minutes. Remove the cooked pears to a warm dish and continue to cook the remaining pears.
2. Increase heat to medium-high and boil the remaining syrup until it has reduced to 1 cup. Stir in the 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, about 1 minute.
3. To serve, pour the hot sauce over the pears and sprinkle with the rum. Carefully ignite the rum tableside with the lights low. Let the alcohol burn out before serving.
I served with:
Vanilla Bean Ice Cream
Jess' Grade: A+
This was awesome! Not difficult to make, and most of the ingredients are staple in other recipes so I had them on hand. Please note that I will not be responsible for any injuries or damages sustained by lighting food on fire, I assume that all persons attempting this are aware of the risks. Be careful people!