Flambeed Vanilla-Poached Pears with Apricot Sauce Recipe - Allrecipes.com
Flambeed Vanilla-Poached Pears with Apricot Sauce Recipe
  • READY IN 40 mins

Flambeed Vanilla-Poached Pears with Apricot Sauce

Recipe by  

"This is a great dessert for a fancy party or a girl's night in! I love pears, and I love this recipe, because lighting the rum on fire caramelizes the sugar, and pulls out the flavor of the pears. I served this dish to a rich couple and got a hefty tip back, so I figured it must have been good!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Bring 1 1/2 cups water, sugar, and vanilla extract to a boil in a saucepan over high heat. Add 3 or 4 pear halves, reduce heat to medium, and simmer gently until the pears have just turned tender, about 5 minutes. Remove cooked pears to a warm chafing dish or metal serving dish, and continue to cook the remaining pears.
  2. Increase heat to medium-high, and boil the syrup until it has reduced to 1 cup. Stir in apricot preserves and return to a boil. Dissolve the cornstarch in 2 tablespoons of water and stir into the simmering syrup. Cook and stir until thickened and clear, about 30 seconds.
  3. To serve, pour the hot sauce over the pears, and sprinkle with the rum. Carefully ignite the rum tableside with the lights turned low. Let the alcohol burn out before serving.
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Reviews More Reviews

Jan 19, 2008

Really good and great presentation! Everyone loved the flames! I served it w/ the option of ice cream or table cream. The table cream was actually my favorite! I will definitely make this again!

 
Dec 21, 2009

wow, this was excellent! my guests really enjoyed it. I've made it twice now. first time i served it with vanilla icecream and shortbread/buscuits because i thought the dessert needed something. But the second time we just ate it with ice cream. I will definetly be making this again. Even though i don't like pears too much this was very good.

 

19 Ratings

Jan 13, 2008

REALLY IMPRESSIVE! Use a fancy baking dish and turn down the lights when you set this to flame. After the alcohol burns off, serve hot over ice cream. Very comforting.

 
Oct 27, 2007

very nice recipe... although I had some home made apricot jam, i love it way too much to use it in a sauce for a new recipe, so i used some gooseberry jam. it was really tasty, and worked very well. the pears i was using were not very ripe, so it took a really long time to get them tender, maybe 10-15 minutes. anyhow, great recipe!

 
Sep 30, 2009

I will make this again! The pears tasted incredible and I want some more... Curse my family for eating it all!

 
Aug 04, 2011

Absolutely out of this world! I only used 4 pears but used 12 ounces of apricot preserves because my crowd likes their sauces! To save time, I poached the pears while dinner was in the oven and just turned the burner off while we ate. Left the pears in the saucepan to stay warm, transferred to a plate, added apricot preserves to saucepan and then cornstarch. Once the sauce was thickened I transferred the pears back to the saucepan and took the whole thing to the table to flambe! It was beautiful and delicious served with vanilla bean ice cream. The sauce alone is fantastic drizzled over the vanilla ice cream as well (that was our dessert the next night)! Looks amazing and super complicated but ultimately, a very simple and delicous dessert!

 
Feb 16, 2011

This was a lot of fun. Easy and fast to make. The sauce was really good. We saved the extra and used it on toast the next morning.

 
Nov 29, 2010

I made this tonight for the family. Home run on all fronts. Presentation was wonderful. I served this over vanilla ice cream after the flame went out. I will be adding this one to our favorite desserts list.

 

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Nutrition

  • Calories
  • 188 kcal
  • 9%
  • Carbohydrates
  • 43.7 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 0.5 g
  • 1%
  • Sodium
  • 13 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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