- Yield 8 servings
Keeping the pears whole makes for a beautiful presentation.
- 2 quarts (8 cups) apple cider
- 1 stick cinnamon
- 1/2 cup golden or dark rum
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 8 ripe Bosc pears with stems
- 1/2 cup (1 stick) salted butter
- Vanilla ice cream
- Place the apple cider, cinnamon stick, rum, granulated sugar and brown sugar in a large stockpot. Bring to a slow simmer and simmer until the sugar dissolves, stirring constantly.
- Peel the pears and remove the cores from the bottom, leaving the stems intact. Place the pears in the cider mixture and bring to a simmer. Simmer gently for 15 to 20 minutes or until the pears are tender when pierced with a knife, turning carefully.
- Remove the stockpot from the heat and cool the pears in the cooking liquid, turning carefully several times.
- Remove the pears to a bowl, leaving the cooking liquid in the stockpot. Remove the cinnamon stick and discard.
- Return the cooking liquid to a boil over medium-high heat. Cook until the liquid is syrupy and reduced to about 1 1/2 cups.
- Remove from the heat and add the butter, stirring until incorporated. Return the pears to the syrup and return to a simmer over medium heat, swirling the pears until heated through. Remove from the heat.
- Place the pears upright on individual dessert plates with a scoop of vanilla ice cream. Ladle the syrup over the pears and ice cream and serve immediately.
Recipe reprinted with permission from The Saturday Club, Main Line Entertains (The Saturday Club, 2005)