Stuffed Pears with Custard

Name: Stuffed Pears with Custard
Yield: 6
Ingredients: 6 small pears (800 g), ripe, with stem; 1 1/2 cup of chopped nuts (150 g); 1/4 cup of confectioner's sugar (40 g); 1 egg; 1/2 teaspoon of grated lemon zest; 1 cup of sugar (180 g); 2 cups of water (480 ml); 1/3 cup of rum (80 ml) (for flambeing)

1
6 small pears (800 g), ripe, with stem
2
1 1/2 cup of chopped nuts (150 g)
3
1/4 cup of confectioner's sugar (40 g)
4
1 egg
5
1/2 teaspoon of grated lemon zest
6
1 cup of sugar (180 g)
7
2 cups of water (480 ml)
8
1/3 cup of rum (80 ml) (for flambeing)

Ingredients

1
6 small pears (800 g), ripe, with stem
2
1 1/2 cup of chopped nuts (150 g)
3
1/4 cup of confectioner's sugar (40 g)
4
1 egg
5
1/2 teaspoon of grated lemon zest
6
1 cup of sugar (180 g)
7
2 cups of water (480 ml)
8
1/3 cup of rum (80 ml) (for flambeing)

Directions

1
Peel the pears
2
Using a corer or small knife, remove the core from each pear, forming a cavity in the center
3
Set aside
4
In a medium bowl, combine the nuts, confectioner's sugar, egg, and lemon zest
5
Stuff each pear with this mixture
6
Set aside
7
In a medium saucepan, bring the sugar to a medium heat, stirring constantly, until caramelized (about 5 minutes)
8
Gradually add the water, continuing to stir, and let it boil for about 3 minutes
9
Arrange the pears in a single layer on the saucepan
10
Cover and cook over low heat until the pears are tender but still firm (about 15 minutes)
11
Transfer carefully to a serving dish
12
Set aside
13
Place the rum in a metal cone with a long handle
14
Heat it at high flame, tilting the cone slightly, until the rum is on fire
15
Carefully pour the rum over the pears and let the flames die down
16
Serve immediately
17
410 calories per serving