Vanilla-Poached Bosc Pears with Apricot Rum Sauce

1. 1

   Bring 1 ½ cups water, sugar, and vanilla extract to a boil in a saucepan over high heat.

2. 2

   Add 3 or 4 pear halves, lower the heat to medium, and simmer gently until the pears are just tender, about 5 minutes.

3. 3

   Transfer the cooked pears to a warm chafing dish or metal serving dish, and continue cooking the remaining pears.

4. 4

   Raise the heat to medium-high and boil the syrup until it reduces to 1 cup.

5. 5

   Stir in the apricot preserves and bring back to a boil.

6. 6

   Dissolve the cornstarch in 2 tablespoons water and stir it into the simmering syrup.

7. 7

   Cook, stirring, until thickened and clear, about 30 seconds.

8. 8

   To serve, pour the hot apricot sauce over the pears and sprinkle with rum.

9. 9

   Carefully light the rum at the table with the lights turned low.

10. 10

    Allow the alcohol to burn off before serving.

• Calories 202.59 kcal Moderate
• Protein 0.34 g Low Source
• Carbs 45.55 g Moderate
• Total Fat 0.08 g Low Source
• Saturated Fat 0.0 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 3.22 mg Low Source
• Fiber 2.9 g Moderate
• Sugar 33.98 g High
• Added Sugar 1.24 g Low Source
• Calcium 9.33 mg Low Source
• Iron 0.15 mg Low Source
• Potassium 113.88 mg Low Source
• Vitamin A 0.93 mcg_rae Low Source
• Vitamin C 2.6 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Corn 🌽
• Alcohol 🚫🍷