Flambeed Vanilla-Poached Pears with Apricot Sauce

15 Reviews

Prep: 15 min
Cook: 25 min
Ready In: 40 min

“This is a great dessert for a fancy party or a girl's night in! I love pears, and I love this recipe, because lighting the rum on fire caramelizes the sugar, and pulls out the flavor of the pears. I served this dish to a rich couple and got a hefty tip back, so I figured it must have been good!” - by Anna

Ingredients

1 1/2 cups water
3/4 cup white sugar
1/2 teaspoon vanilla extract
6 Bosc pears - peeled, halved and cored
1 cup apricot preserves
2 tablespoons cornstarch
2 tablespoons water
1/2 cup rum

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Metric US

Original recipe yields 12 servings

Directions

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.
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.
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.

Nutrition

Amount Per Serving (12 total)

Calories
188 cal
9%

Fat
0.2 g
< 1%

Carbs
43.7 g
14%

Based on a 2,000 calorie diet

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Reviews (15)

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TIFFANYMOWRY

Jan. 19, 2008

"Really good and great presentation! Everyone loved the flames! I served it w/ the option of ice cream or table cream. The table cream was actually my favorite! I will definitely make this again!..." See more"

Denise D

Jan. 13, 2008

"REALLY IMPRESSIVE! Use a fancy baking dish and turn down the lights when you set this to flame. After the alcohol burns off, serve hot over ice cream. Very comforting...." See more"

djo

Oct. 27, 2007

"very nice recipe... although I had some home made apricot jam, i love it way too much to use it in a sauce for a new recipe, so i used some gooseberry jam. it was really tasty, and worked very well. t..." See morehe pears i was using were not very ripe, so it took a really long time to get them tender, maybe 10-15 minutes. anyhow, great recipe!"

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