Flambéed Vanilla Poached Pears with Apricot Sauce

Recipe Collection: Dessert

Elegant Flambéed Vanilla Poached Pears with Apricot Sauce elevate your dessert game with a French masterpiece featuring tender Bosc pears poached in a sweet vanilla syrup, topped with a luscious apricot sauce. The dramatic flambé with rum adds a touch of flair, making it perfect for special occasions. These poached pears are versatile and can be served warm or chilled, making them an exquisite addition to any meal. Easily select this recipe from the easyChef Pro App, where you can explore personalized recommendations, AI-powered pantry tracking, and smart shopping lists. Organize your ingredients and follow our step-by-step guide to create this stunning dessert today!

Treat your guests to a memorable culinary experience with this show-stopping dish!

Overview

This elegant dessert features tender poached Bosc pears in a sweet vanilla-infused syrup, topped with a rich apricot sauce. The dish is flambéed with rum for a dramatic presentation, caramelizing the sugar and enhancing the flavors. Perfect for special occasions, this dessert is sure to impress your guests.

Diet Type

Vegetarian

Allergies

None

Cuisine

French

Serving Size: 12

Cooking Time: 40 minutes

Ingredients

• 1.5 Cups water
• 0.75 Cups white sugar
• 0.5 Teaspoon (tsp) vanilla extract
• 6 Bosc pears, peeled
• 1 Cup apricot preserves
• 2 Tablespoons (tbsp) cornstarch
• 2 Tablespoons (tbsp) water
• 0.5 Cups rum

Steps

1. In a saucepan over high heat, bring 1.5 cups of water, 0.75 cups of sugar, and 0.5 teaspoons of vanilla extract to a boil.
2. Add 3 or 4 pear halves to the boiling mixture, reduce the heat to medium, and simmer gently until the pears are just tender, about 5 minutes. Remove the cooked pears to a warm chafing dish or metal serving dish. Repeat with the remaining pears.
3. Increase the heat to medium-high and boil the syrup until it reduces to 1 cup.
4. Stir in 1 cup of apricot preserves and return the mixture to a boil.
5. Dissolve 2 tablespoons of cornstarch in 2 tablespoons of water and stir into the simmering syrup. Cook and stir until the mixture thickens and becomes clear, about 30 seconds.
6. To serve, pour the hot apricot sauce over the pears and sprinkle with 0.5 cups of rum.
7. Carefully ignite the rum tableside with the lights turned low. Allow the alcohol to burn out before serving.

Enjoy this delightful dessert with a scoop of vanilla ice cream for an extra touch of indulgence!