Ingredients Jump to Instructions ↓

  1. 1/3 cup plus 1 tablespoon dark rum

  2. 1/2 cup pear juice

  3. 2 tablespoons sugar

  4. 1/3 cup raisins

  5. 3 large firm-ripe Bosc or Anjou pears, peeled, cored, and each cut into 8 wedges

  6. 1 tablespoon cold unsalted butter

  7. 1 pint frozen vanilla yogurt (regular or nonfat)

Instructions Jump to Ingredients ↑

  1. Combine 1/3 cup rum with pear juice and sugar in a 10-inch heavy skillet and bring to a boil, stirring occasionally. Reduce heat, add the raisins and pears, and simmer , covered, until pears are just tender, about 10 minutes. Remove the lid from the pan and using a slotted spoon, remove the pears to a plate. Boil the poaching liquid, stirring occasionally, until liquid is reduced to a syrup, 5 to 10 minutes. Stir in the butter and the remaining tablespoon rum and return the pears to the pan. Serve over frozen yogurt .


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