Flambeed Vanilla-Poached Pears with Apricot Sauce

Flambeed Vanilla-Poached Pears with Apricot Sauce
12 Servings
Prep Time
15 min
Cook Time
25 min

Lighting the rum on fire caramelizes the sugar and pulls out all the flavors of the pear. Great dessert or fancy appetizer!


1 1/2 cups water
3/4 cup white sugar
1/2 teaspoon vanilla extract
6 Bosc pears - peeled, halved and cored
1 cup apricot preserves
2 tablespoons cornstarch
2 tablespoons water
1/2 cup rum

  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.