Reviewed: Feb. 6, 2012

I really enjoyed this recipe (it was my first poached pears dish I've ever made), but made just a few changes based on the ingredients I had on hand: I used a simple syrup of sugar and water and added two cinnamon sticks and about ten whole cloves. I peeled, halved and cored four medium red pears that were not quite ripe, then simmered them in the syrup for about 25 minutes. Once tender, I removed the cinnamon, cloves, and pears and all but 1.25 cups of the syrup, then added one cup of cherry preserves. Boiled that down and then reintroduced the pears and sprinkled on the rum. Lit the alcohol, which the kids LOVED, of course! Served with a bit of ice cream, this dessert was truly a hit!

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Reviewer:

idahocooks2

Reviewed: Aug. 4, 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!

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7 users found this review helpful

Reviewer:

SUNSHINE6420

Cooking Level: Expert

Reviewed: Jun. 1, 2011

This recipe was very good. I added extra rum, only because I really like rum. This recipe is definitely a keeper.

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4 users found this review helpful

Reviewer:

sharamercado

Cooking Level: Expert

Living In: Sacramento, California, USA

Reviewed: May 10, 2011

delicious- made this without the rum. just served with sauce. was great by itself and am sure would be the same with icecream or cake.

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1 user found this review helpful

Reviewer:

Beth

Reviewed: 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.

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5 users found this review helpful

Reviewer:

MrsRick

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Cooking Level: Intermediate

Home Town: Haddon Heights, New Jersey, USA

Reviewed: Nov. 27, 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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4 users found this review helpful

Reviewer:

Forbdnmyst

Reviewed: Dec. 18, 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.

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10 users found this review helpful

Reviewer:

B Spradley

Living In: La Mirada, California, USA

Reviewed: Sep. 29, 2009

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

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7 users found this review helpful

Reviewer:

Rustopherson

Reviewed: 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!

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15 users found this review helpful

Reviewer:

TIFFANYMOWRY

Reviewed: 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.

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12 users found this review helpful