Flambeed Vanilla-Poached Pears with Apricot Sauce
Ingredients40 m servings 188
- 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.
Per Serving: 188 calories; 0.2 43.7 0.5 0 13 Full nutrition
ReviewsRead all reviews 19
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 aga...
wow, this was excellent! my guests really enjoyed it. I've made it twice now. first time i served it with vanilla icecream and shortbread/buscuits because i thought the dessert needed something...
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.
Absolutely out of this world! I only used 4 pears but used 12 ounces of apricot preserves because my crowd likes their sauces! To save time, I poached the pears while dinner was in the oven an...
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 w...
I will make this again! The pears tasted incredible and I want some more... Curse my family for eating it all!
This recipe was very good. I added extra rum, only because I really like rum. This recipe is definitely a keeper.
This was a lot of fun. Easy and fast to make. The sauce was really good. We saved the extra and used it on toast the next morning.