1 1/2 cups of well-packed brown sugar in a cup
1 cup of water
4 large firm pears (965 g)
1/2 cup of rum
4 tablespoons of crystallized fruit, finely chopped
1/2 cup of fresh whipped cream or canned
1 1/2 cups of well-packed brown sugar in a cup
1 cup of water
4 large firm pears (965 g)
1/2 cup of rum
4 tablespoons of crystallized fruit, finely chopped
1/2 cup of fresh whipped cream or canned
Combine the brown sugar and water
Let it come to a boil and simmer slowly for 10 minutes
Pit the pears, cut them in half, and remove the seeds
Add the molten sugar mixture together with half of the rum
Cover and cook for about 10 minutes or until the pears are tender
Remove the pears from the syrup
Cook the syrup until it thickens a bit
Pour over the pears and refrigerate
Let the crystallized fruit soak in the remaining rum
When serving, place 1/2 tablespoon of crystallized fruit on each half pear
Add a little of the syrup and garnish with whipped cream
Serve 8 portions.
