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Flambeed Vanilla-Poached Pears with Apricot Sauce

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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