Tuesday, March 27, 2012

Flambeed Vanilla Poached Pears

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
Bacardi 151

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!

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