Vanilla-Poached Bosc Pears with Apricot Rum Sauce
Vanilla-Poached Bosc Pears with Apricot Rum Sauce pairs tender, gently simmered pears with a glossy, tangy-sweet apricot glaze and a warm hint of rum. The fruit stays supple and fragrant, while the sauce adds bright stone-fruit notes that feel elegant yet comforting. Serve this French-inspired dessert after a special dinner or holiday meal when you want something light but memorable.
- Prep15 mins
- Cook25 mins
- Serves12
- DifficultyMedium
- 1
Bring 1 ½ cups water, sugar, and vanilla extract to a boil in a saucepan over high heat.
- 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
Transfer the cooked pears to a warm chafing dish or metal serving dish, and continue cooking the remaining pears.
- 4
Raise the heat to medium-high and boil the syrup until it reduces to 1 cup.
- 5
Stir in the apricot preserves and bring back to a boil.
- 6
Dissolve the cornstarch in 2 tablespoons water and stir it into the simmering syrup.
- 7
Cook, stirring, until thickened and clear, about 30 seconds.
- 8
To serve, pour the hot apricot sauce over the pears and sprinkle with rum.
- 9
Carefully light the rum at the table with the lights turned low.
- 10
Allow the alcohol to burn off before serving.
- Calories 202.52 kcal Moderate
- Protein 0.34 g Low Source
- Carbs 45.59 g Moderate
- Total Fat 0.1 g Low Source
- Saturated Fat 0.02 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.08 mg Low Source
- Sodium 3.38 mg Low Source
- Fiber 3.97 g Moderate
- Sugar 34.02 g High
- Added Sugar 1.24 g Low Source
- Calcium 9.57 mg Low Source
- Iron 0.15 mg Low Source
- Potassium 114.06 mg Low Source
- Vitamin A 1.15 mcg_rae Low Source
- Vitamin C 2.61 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.
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