Vanilla Poached Pears with Rum and Apricot Sauce

    40 min

    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.

    32 people made this

    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 in English (20)


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


    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!  -  19 Jan 2008  (Review from Allrecipes US | Canada)


    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. But the second time we just ate it with ice cream. I will definetly be making this again. Even though i don't like pears too much this was very good.  -  18 Dec 2009  (Review from Allrecipes US | Canada)