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.
150g caster sugar
1/2 teaspoon vanilla extract
6 dessert pears - peeled, halved and cored
300g apricot preserves
2 tablespoons cornflour
2 tablespoons water
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Method Prep:15min › Cook:25min › Ready in:40min
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.
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.
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.