• 1 1/2 cups water
• 3/4 cup sugar
• 1/2 tsp vanilla extract
• 6 Bosc pears - peeled, halved and cored
• 1 cup apricot preserves
• 2 Tbsp cornstarch
• 2 Tbsp water
• 1/2 cup rum

1. Bring 1 1/2 cup water, sugar, and vanilla extract to a boil in 12“ skillet with lid. Add pear halve, reduce heat and simmer gently with the top on until the pears have just turned tender, about 10 min. Place halves in 9×13 bake pan and continue with batches until all the halves have been cooked.
2. Increase the heat 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 Tbsp of water and stir into the simmering syrup. Cook and stir until thickened and clear, about 30 sec.
3. Pour the sauce over the pears. To serve sprinkle the rum over the pears and carefully ignite tableside with lights turned low. Let the alcohol burn out and serve.

• 1 1/2 cups orange juice
• 1/2 cup packed brown sugar
• 1 3” cinnamon stick
• 6 large Bosc pears - peeled, halved and cored
• 2 Tbsp corn starch
• 2 Tbsp water
• 1/2 cup fresh raspberries (optional)

1. Bring orange juice, brown sugar and cinnamon stick to a boil in 12“ skillet with lid. Add pear halve, reduce heat and simmer gently with the top on until the pears have just turned tender, about 10 min. Place halves in 9×13 bake pan and continue with batches until all the halves have been cooked.
2. Optional: Increase the heat and boil the syrup until it has reduced to 1 cup. Dissolve 2 Tbsp cornstarch in 2 Tbsp of water and stir into the simmering syrup. Cook and stir until thickened and clear, about 30 sec.
3. Place pear half in desert dish, garnish with raspberries, and drizzle with poaching liquid.
4. Optional: Flambe with 1/2 cup rum and dimmed lights.

• 2 cups cranberry juice cocktail
• 1/4 cup sugar
• 1 cinnamon stick
• 6 large Bosc pears - peeled & whole with stem or peeled, halved and cored

1. Bring cranberry juice and sugar to boil in 12” skillet with lid or large pot. Add pears, reduce heat and simmer with top on until tender but firm, about 15-20 min.
2. Turn pears occasionally as cooling to maintain even color.
3. Optional: Increase the heat and boil the syrup until it has reduced to 1 cup. Dissolve 2 Tbsp cornstarch in 2 Tbsp of water and stir into the simmering syrup. Cook and stir until thickened and clear, about 30 sec.
4. Place in desert dish and drizzle with poaching liquid.
5. Optional: Flambe with 1/2 cup rum and dimmed lights.

Serves: 12      Total cook time: 25 min.
Source: Allrecipes