Rum Poached Pears
These decadent pears get poached in rum for a delightfully festive vibe. They're an impressive, holiday-worthy dessert, but are secretly easy and fast to make!
- 2 firm, crisp pears
- 0.5 c spiced rum
- 0.5 c apple cider
- 2 tbsp maple syrup
- 1 tsp vanilla
- Pinch of flavorful, flaky sea salt
- Toppings of choice
- Cut the pears parallel to the stem so that you end up with two symmetrical halves.
- From the cut side, remove the core and seeds using a melon baller. From the non-cut side, cut a small slice off the back so that the pears will sit flat without rolling.
- Place the pears in a small (10’’) skillet. Add the rum, cider, maple syrup, vanilla, and salt.
- Cook the pears for 5-10 minutes at a low simmer, then flip them over and cook for another 5-10 minutes. Continue poaching the pears until they are tender (but not soft) and until the liquid has reduced to create a thick, flavorful rum sauce.
- NOTE: If the liquid reduces before the pears are fully cooked, add a splash of additional cider (or water) to prevent it from caramelizing too far. Conversely, if the pears are done before the sauce has sufficiently thickened, just remove the pears and keep cooking down the sauce. The cooking times will vary based on the ripeness of your pears.
- Transfer the pears to a serving dish, cut-side facing upward. Pour the remaining rum sauce over the pears.
- Garnish with your favorite holiday toppings including nuts, cranberries, ice cream, whipped cream, etc.
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