flambeed vanilla-poached pears with apricot sauce

Ingredients

• Servings: 12
• 1 1/2 cups water
• 3/4 cup white sugar
• 1/2 teaspoon vanilla extract
• 6 bosc pears - peeled, halved and cored
• 1 cup apricot preserves
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1/2 cup

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• bring 1 1/2 cups water, sugar, and vanilla extract 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 warm chafing dish or metal serving dish, and continue to cook the remaining pears.
• increase heat to medium-high, and boil the syrup until it has reduced to 1 cup. stir in apricot preserves and return to a boil. dissolve the cornstarch in 2 tablespoons of water and stir into the simmering syrup. cook and stir until thickened and clear, about 30 seconds.
• to serve, pour the hot sauce over the pears, and sprinkle with the . carefully ignite the tableside with the lights turned low. let the alcohol burn out before serving.