For an enhanced presentation, consider using star anise or a cinnamon stick while poaching the pears to infuse them with a subtle spice. Be cautious when flambéing; keep a safe distance and ensure there are no flammable materials nearby. If you prefer not to flambé, simply drizzle the rum over the pears and apricot sauce for a similar flavor profile without the fire.
Poached Pears with Apricot Sauce
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME40 mins
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SERVING12 People
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VIEWS72
Delicate poached pears, bathed in a luscious apricot sauce and flambéed for a dramatic finish. The warmth of the rum beautifully complements the sweetness of the pears, making it an unforgettable dessert.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Cholesterol0 mg
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Fiber2 g
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Protein0 g
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Saturated Fat0 g
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Sodium13 mg
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Sugar31 g
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Fat0 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a saucepan, combine 1 ½ cups water, sugar, and vanilla extract. Bring to a boil over high heat. (2 minutes)
02
StepGently add 3 or 4 pear halves to the boiling syrup. Reduce heat to medium and simmer until the pears are just tender. (Approximately 5 minutes). Transfer the poached pears to a warm chafing dish or metal serving dish, and continue poaching the remaining pear halves.
03
StepRaise the heat to medium-high, and boil the syrup until it has reduced to 1 cup. (3-5 minutes)
04
StepStir in the apricot preserves and return to a boil. (1 minute)
05
StepIn a separate small bowl, dissolve the cornstarch in 2 tablespoons of water to create a slurry. Gradually stir the cornstarch slurry into the simmering syrup. Cook and stir until the sauce has thickened and turned clear. (30 seconds)
06
StepTo serve, arrange the warm pears in dessert dishes and generously spoon the hot apricot sauce over each portion. Sprinkle with rum.
07
StepCarefully ignite the rum tableside with a long match or lighter, ensuring the lights are dimmed for a captivating effect. Allow the alcohol to burn off completely before serving. (1-2 minutes)
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RECIPE REVIEWS
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Please Rate
Arnulfo Casper
Jun 29, 2025Make sure the rum is warm. When the rum is not warm enough it will not ignite.
Nakia Haag
May 30, 2025The pears were perfectly poached and the sauce was delicious!
May Hoppe
May 14, 2025This recipe is surprisingly easy to make for such an elegant dessert.
Nasir Dibbert
Apr 19, 2025I found the apricot sauce a little too sweet, I might reduce the sugar next time.
Garfield Blanda
Apr 7, 2025The flambé was definitely the highlight! Everyone loved the presentation.
Darion Hayes
Oct 24, 2024The flavor of the apricot and rum really enhance the pears, making them a memorable dessert.
Clair Predovic
Oct 23, 2024I used a different kind of rum and the flavor changed! The dark rum is the best!