Vanilla Poached Pears with Rum and Apricot Sauce

    Vanilla Poached Pears with Rum and Apricot Sauce


    22 people made this

    About this recipe: An impressive and light dinner party dessert. Pears are poached and paired with a delicious apricot sauce, then set alight with a generous glug of rum. The rum caramelises the sugar, and brings out the flavour of the pears.

    Serves: 12 

    • 350ml water
    • 150g caster sugar
    • 1/2 teaspoon vanilla extract
    • 6 dessert pears - peeled, halved and cored
    • 300g apricot preserves
    • 2 tablespoons cornflour
    • 2 tablespoons water
    • 125ml rum

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Bring 350ml water, sugar and vanilla extract to the 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 serving dish, and continue to cook the remaining pears.
    2. Increase heat to medium-high, and boil the syrup until it has reduced to 250ml. Stir in apricot preserves and return to the boil. Dissolve the cornflour 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.

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    Reviews (1)


    hey do you use white or dark rum? cheers - 04 Jul 2012

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