6 small pears (800g), ripe, with stems removed
1 1/2 cups of chopped walnuts (150g)
1/4 cup of confectioner's sugar (40g)
1 egg
1/2 teaspoon of grated lemon zest
1 cup of confectioner's sugar (180g)
2 cups of water (480ml)
1/3 cup of rum (80ml, for flambéing)
6 small pears (800g), ripe, with stems removed
1 1/2 cups of chopped walnuts (150g)
1/4 cup of confectioner's sugar (40g)
1 egg
1/2 teaspoon of grated lemon zest
1 cup of confectioner's sugar (180g)
2 cups of water (480ml)
1/3 cup of rum (80ml, for flambéing)
Peel the pears
Using a corer or small knife, remove the core from each pear, forming a central cavity
Set aside
In a medium bowl, mix together the walnuts, confectioner's sugar, egg, and lemon zest
Stuff each pear with this mixture
Set aside
In a medium saucepan, heat the confectioner's sugar over medium heat, stirring constantly, until caramelized (about 5 minutes)
Add the water to the pan, stirring constantly, and bring to a boil (about 3 minutes)
Arrange the pears in the saucepan
Cover and cook over low heat until the pears are tender, yet firm (about 15 minutes)
Transfer to a serving dish and flambé with rum
Serve immediately
410 calories per serving
