Rum Raisin Poached Pears
Serving Size: Serves 4
1/3 cup plus 1 Tablespoon dark rum
1 1/2 lb (3 large) firm ripe Bosc or Anjou pears, peeled, cored and cut into 8 wedges
1/2 cup plus 1 Tablespoon water
1/3 cup raisins
2 Tablespoons sugar
1/2 Tablespoon unsalted butter
Adapted From: Epicurious.com
A quick and easy dessert. Enjoy on its own or paired with Brennan’s Vanilla Ice Cream.
Combine 1/3 cup rum with remaining ingredients in a 10-inch heavy skillet and bring to boil, stirring occasionally. Reduce heat and simmer covered, until pears are just tender, about 10 minutes. Remove lid and boil mixture, stirring occasionally, until liquid is reduced to a syrup, 5 to 10 minutes. Stir in remaining tablespoon rum and serve warm or at room temperature.