Vanilla-Poached Pears with Apricot Sauce

/Vanilla-Poached Pears with Apricot Sauce

Vanilla-Poached Pears with Apricot Sauce

 1 ½ cups water
 ¾ cup white sugar
 ½ tsp vanilla extract
 6 pears
 1 cup apricot preserves
 2 tbsp cornstarch
 2 tbsp water
 ½ cup rum

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.

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.

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.

Ingredients

 1 ½ cups water
 ¾ cup white sugar
 ½ tsp vanilla extract
 6 pears
 1 cup apricot preserves
 2 tbsp cornstarch
 2 tbsp water
 ½ cup rum

Directions

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.

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.

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.

Vanilla-Poached Pears with Apricot Sauce
2019-04-09T22:30:20-08:00