Rum Spiced Pears Recipes

SPICED RUM AND PEAR CAKE

Steps:

• Preheat oven to 350°. In a small heavy saucepan, heat rum over medium heat. Bring to a boil; cook until liquid is reduced by half, 8-10 minutes. Remove from heat; cool., Beat sugar, eggs, oil, vanilla and cooled rum until slightly thickened, about 5 minutes. Sift together the next 5 ingredients; gradually beat into rum mixture. Stir in pears, walnuts and raisins. Transfer batter to a greased and floured 13x9-in. baking pan., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool cake in pan on rack. , For glaze, mix confectioners' sugar and rum; spread over cake. Cut into squares.

RUM POACHED PEARS RECIPE BY TASTY

Steps:

• Peel the pears and cut the bottoms out, but leave the stems intact.
• Mix the water, sugar, rum, and vanilla in a large pot. Set to medium heat.
• Add the pears. Cover with a lid and simmer for about 40 minutes, turning occasionally. Cook until soft and golden (this can take less time depending on the ripeness of your pears.
• Scoop out the pears and place upright on a dish. At this point you can cook the liquid longer until it becomes a syrup, or ladle a small amount directly onto the pears right away.
• Add optional ice cream.
• Melt some dark chocolate and spoon it onto the pear or your favorite toppings like nuts!
• Enjoy!

SPICED PEARS

Steps:

• Drain pears, reserving syrup; set the pears aside. In a small saucepan, combine the syrup, brown sugar, nutmeg and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring frequently. Add pears and simmer for about 5 minutes more or until heated through.

POACHED RUM RAISIN PEARS

Steps:

• Combine 1/3 cup rum with remaining ingredients in a 10-inch heavy skillet and bring to a boil, stirring occasionally. Reduce heat and simmer, covered, until pears are just tender, about 10 minutes. Remove lid and boil mixture, stirring occasionally, until liquid is reduced to a syrup, 5 to 10 minutes. Stir in remaining tablespoon rum and serve warm or at room temperature.

QUICK & EASY CARAMELIZED PEARS

Steps:

• In a large skillet, melt butter over medium-high. Add pears, one cut side down, and cook until browned, then reduce heat to medium and cook 3 minutes. Turn pears to other cut side and cook 4 minutes. Add sugar and 1 tablespoon water, swirling pan to combine. Turn pears skin side down and cook until sauce is thickened slightly, 2 minutes. Stir in vanilla and pinch of salt. Serve warm with ice cream.

RUM-SPICED PEARS

Steps:

• 1 Peel the pears, leaving the stems intact. With a melon baller or small spoon, scoop out the core and seeds, working from the bottom of the pears. 2 In a saucepan just large enough to hold the pears, stir together the sugar, rum, and water over medium heat until the sugar is melted, about 5 minutes. Add the pears. Scatter the cloves around the fruit. 3 Cover the pan and bring the liquid to a simmer. Cook over medium-low heat 15 to 20 minutes or until the pears are tender when pierced with a knife. With a slotted spoon, transfer the pears to a serving dish. 4 Simmer the liquid uncovered until reduced and syrupy. Strain the liquid over the pears. Let cool. 5 Serve at room temperature or cover and chill in the refrigerator. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

RUM-GLAZED SPICED PECANS

Steps:

• Line a baking sheet with parchment paper.
• To make the spice mix, place the spices in a small bowl and mix to combine.
• To make the glaze, place the glaze ingredients in a medium-size saucepan and bring to a boil over medium heat.
• Add the pecans to the saucepan and cook until they are well coated and the pan is almost dry, about 1 minute. Spoon the spice mix over the nuts, 1 tablespoon at a time, until they are well coated.
• Transfer the pecans to the prepared sheet, separate with your hands or a fork, and let sit until completely dried, at least 1 hour and up to overnight.

CARAMELISED PEAR, RUM & COCONUT CRUMBLE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Mix the lemon juice and cornflour together in a small bowl. Tip this into a medium ovenproof dish with the pears, sugar and rum. Dot over the butter and bake for 20-25 mins until the pears are soft, tossing halfway through.
• For the topping, rub the flour and butter together in a bowl between your fingertips until the mixture is a coarse breadcrumb-like texture. Stir through the sugar, both types of coconut, the almonds, cinnamon and ½ tsp sea salt flakes. Spread the mixture over a baking tray and bake for 10-15 mins until golden and crunchy. Sprinkle the topping over the pears, then bake for another 10-15 mins. Leave to cool slightly, then serve warm in bowls with clotted cream.

RUM-SPICED PEARS

Steps:

• 1 Peel the pears, leaving the stems intact. With a melon baller or small spoon, scoop out the core and seeds, working from the bottom of the pears. 2 In a saucepan just large enough to hold the pears, stir together the sugar, rum, and water over medium heat until the sugar is melted, about 5 minutes. Add the pears. Scatter the cloves around the fruit. 3 Cover the pan and bring the liquid to a simmer. Cook over medium-low heat 15 to 20 minutes or until the pears are tender when pierced with a knife. With a slotted spoon, transfer the pears to a serving dish. 4 Simmer the liquid uncovered until reduced and syrupy. Strain the liquid over the pears. Let cool. 5 Serve at room temperature or cover and chill in the refrigerator. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.