Poached Pears with Apricot Sauce

These poached pears with apricot sauce are made with Bosc pears simmered in vanilla syrup, then topped with a glossy apricot sauce. For a special occasion you can flambé them with rum at the table. They take about 40 minutes and serve twelve.

Poach the pears gently in just a few halves at a time. A soft simmer keeps them whole and tender instead of breaking apart. About 5 minutes per batch is enough once the water is boiling.

After the pears come out, reduce the syrup down to a cup before stirring in the apricot preserves. The cornstarch slurry thickens it fast, about 30 seconds, into a clear, glossy sauce. The flambé step is optional, but lighting the rum caramelizes the sugar and deepens the flavor.

Poached Pears with Apricot Sauce

Author: Hamdi Saidani Cooking Method:simmering Cuisine:American Courses:Summer Desserts

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesTotal time:1 hour 50 minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Description

These poached pears simmer in vanilla syrup, then get topped with a glossy apricot sauce and an optional rum flambé for a special-occasion dessert.

Ingredients

• 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 rum

Instructions

1. Bring the 1 1/2 cups water, sugar, and vanilla to a boil in a saucepan over high heat. Add 3 or 4 pear halves, reduce the heat to medium, and simmer gently until the pears just turn tender, about 5 minutes. Move the cooked pears to a warm serving dish and repeat with the rest.
   
2. Increase the heat to medium-high and boil the syrup until it reduces to 1 cup. Stir in the apricot preserves and return it to a boil. Dissolve the cornstarch in the 2 tablespoons of water, then stir it into the simmering syrup.
3. Cook and stir until thickened and clear, about 30 seconds.
   
4. To serve, pour the hot apricot sauce over the pears and sprinkle with rum. Carefully ignite the rum tableside with the lights low. Let the alcohol burn out before serving.

Keywords:Poached Pears with Apricot Sauce

FAQs

How do I keep the pears from falling apart?

Poach them gently at a simmer, not a hard boil, and only 3 or 4 halves at a time. A soft simmer for about 5 minutes keeps them whole and tender. Bosc pears hold their shape best.

Why do I reduce the syrup before adding the preserves?

Boiling the syrup down to a cup concentrates the flavor and sugar first. Then the apricot preserves and cornstarch turn it into a thick, glossy sauce instead of a thin, watery one.

Is the rum flambé necessary?

No, it’s optional. The pears and sauce are done after step two. The flambé caramelizes the sugar and deepens the flavor, but you can skip it and serve the sauce as is.

Can I make these ahead?

Yes. Poach the pears and make the sauce ahead, then keep them in the fridge. Warm the sauce gently before serving. Save the rum flambé for the moment you serve them.

Can I use a different apricot product in the sauce?

Yes. This works with store-bought apricot preserves or my own Dried Apricot Jam. The same apricot preserves also make the glaze for my Apricot Tart Recipe.