Poached Rum Raisin Pears
Tender Bosc or Anjou pears poached in a rich rum and raisin syrup until perfectly glazed. This elegant dessert combines the warmth of dark rum with sweet raisins and juicy pears.
4 servings
20 min
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Ingredients
- •⅓ cup dark rum
- •1½ lb Bosc or Anjou pears
- •½ cup water
- •⅓ cup raisins
- •2 tablespoons sugar
- •½ tablespoon unsalted butter
Cooking Instructions
- 1.
Combine 1/3 cup rum with remaining ingredients in a 10-inch heavy skillet and bring to a boil, stirring occasionally. Reduce heat and simmer, covered, until pears are just tender, about 10 minutes. Remove lid and boil mixture, stirring occasionally, until liquid is reduced to a syrup, 5 to 10 minutes. Stir in remaining tablespoon rum and serve warm or at room temperature.
20 min
