Pears in Rum Sauce
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INGREDIENTS
4 large firm pears, peeled, cored and halved
100 g caster sugar
700 ml water
2 sticks cinnamon
5 cloves
1 bay leaf
METHOD
1. Put pears into a saucepan, rounded sides up.
2. Add in the rest of the ingredients and cook over gentle fire till pears are soft.
3. Remove the pears and boil the syrup till only 250 ml remains. Remove spices
and reserve syrup.
INGREDIENTS for Rum Sauce
Reserved syrup
250 ml cream
3 tablespoons rum
chilled cooked pear halves
some toasted almond flakes for decoration
METHOD
1. Heat syrup up and stir in the cream. Turn off the stove.
2. Add in the rum and stir well and keep chilled.
3. When serving, place pear halves in a dish, pour the rum sauce over and sprinkle
with toasted almond flakes.
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