|
|
|
 |
Rum-Spiced Pears |
|
Serves: 6
Print this Recipe
(Pere al Rhum)
Category: Fruit Desserts
The sweet, mild, almost floral taste of ripe pears lends itself to many other complementary flavors. Fruits such as oranges, lemons, and berries and many cheeses go well with them, and Marsala and dry wines are often used to poach pears. In Piedmont I was pleasantly surprised to be served these pears simmered in a spiced rum syrup accompanying a simple hazelnut cake.
6 Anjou, Bartlett, or Bosc pears, not too ripe
1/4 cup brown sugar
1/4 cup dark rum
1/4 cup water
4 whole cloves
1 Peel the pears, leaving the stems intact. With a melon baller or small spoon, scoop out the core and seeds, working from the bottom of the pears.
2 In a saucepan just large enough to hold the pears, stir together the sugar, rum, and water over medium heat until the sugar is melted, about 5 minutes. Add the pears. Scatter the cloves around the fruit.
3 Cover the pan and bring the liquid to a simmer. Cook over medium-low heat 15 to 20 minutes or until the pears are tender when pierced with a knife. With a slotted spoon, transfer the pears to a serving dish.
4 Simmer the liquid uncovered until reduced and syrupy. Strain the liquid over the pears. Let cool.
5 Serve at room temperature or cover and chill in the refrigerator.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Rum-Spiced Pears comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now!
Amaretto Baked Apples
Livia’s Apple Cake
Apricots in Lemon Syrup
Berries with Lemon and Sugar
Strawberries with Balsamic Vinegar
Raspberries with Mascarpone and Balsamic Vinegar
Cherries in Barolo
Hot Roasted Chestnuts
Fig Preserves Fig Preserves
Chocolate-Dipped Figs
Figs in Wine Syrup
Dora’s Baked Figs
Honeydew in Mint Syrup
Oranges in Orange Syrup
Oranges Gratinéed with Zabaglione
White Peaches in Asti Spumante
Peaches in Red Wine
Amaretti-Stuffed Peaches
Pears in Orange Sauce
Pears with Marsala and Cream
Pears with Warm Chocolate Sauce
Rum-Spiced Pears
Spiced Pears with Pecorino
Poached Pears with Gorgonzola
Pear or Apple Pudding Cake
Warm Fruit Compote
Venetian Caramelized Fruit
Fruit with Honey and Grappa
Winter Fruit Salad
Grilled Summer Fruit
Eat-and-Drink Dessert
Warm Ricotta with Honey
Coffee Ricotta
Mascarpone and Peaches
Chocolate Foam with Raspberries
Tiramisù
Strawberry Tiramisù
Italian Trifle
Zabaglione
Chocolate Zabaglione
Chilled Zabaglione with Berries
Lemon Gelatin
Orange Rum Gelatin
Espresso Gelatin
Panna Cotta
Crème Brûlée
Mascarpone and Coffee Cups
Chestnut "Mountain"
Chocolate Pudding
Chocolate Chip Rice Pudding
Coffee Caramel Custard
Chocolate Crème Caramel
Amaretti Caramel Custard
Simple Syrup for Granita
Lemon Granita
Watermelon Granita
Tangerine Granita
Strawberry Wine Granita
Coffee Granita
Citrus and Campari Granita
White Peach and Prosecco Granita
Chocolate Sorbet
Prosecco Lemon Slush
Pink Prosecco Slush
Cream Ice Cream
Lemon Ice Cream
Ricotta Ice Cream
Mascarpone Ice Cream
Cinnamon Ice Cream
Espresso Ice Cream
Walnut Caramel Ice Cream
Honey Ice Cream with Nougat
Amaretti Gelato
Drowned Ice Cream
Ice Cream with Balsamic Vinegar
Ice Cream Truffles
Almond Cream Cups
Orange Spumone
Almond Semifreddo
Florentine Frozen Dome Cake
Honeyed Mascarpone Sauce
Fresh Strawberry Sauce
Warm Berry Sauce
Year-Round Raspberry Sauce
Warm Chocolate Sauce
* Fruit, Ice Cream, and Spoon Desserts
|
|
|
