Flambeed poached pears

    40 minutes

    I love pears, and I love this recipe, because lighting the rum caramelises the sugar, and pulls out the flavour of the pears. I use pear halves but you can try it with whole pears too.

    29 people made this

    Serves: 12 

    • 1½ cups (375ml) water
    • 3/4 cup (185g) white sugar
    • 1/2 teaspoon vanilla essence
    • 6 Bosc pears, peeled, halved and cored
    • 250g apricot jam
    • 2 tablespoons cornflour
    • 2 tablespoons water
    • 1/2 cup (125ml) rum

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Bring 1½ cups water, sugar, and vanilla 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 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 the apricot jam and return to a boil. Dissolve the cornflour 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.

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    Reviews in English (20)


    Really good and great presentation! Everyone loved the flames! I served it w/ the option of ice cream or table cream. The table cream was actually my favorite! I will definitely make this again!  -  19 Jan 2008  (Review from Allrecipes USA and Canada)


    wow, this was excellent! my guests really enjoyed it. I've made it twice now. first time i served it with vanilla icecream and shortbread/buscuits because i thought the dessert needed something. But the second time we just ate it with ice cream. I will definetly be making this again. Even though i don't like pears too much this was very good.  -  18 Dec 2009  (Review from Allrecipes USA and Canada)


    REALLY IMPRESSIVE! Use a fancy baking dish and turn down the lights when you set this to flame. After the alcohol burns off, serve hot over ice cream. Very comforting.  -  13 Jan 2008  (Review from Allrecipes USA and Canada)