Elegant yet approachable, these poached pears in a rum, spiced infusion are the perfect finale to a delicious meal.
Topped with a chilled, cloud-like Gosling’s Black Seal Rum sabayon, this dessert is light and still indulgent.
Served 8
Ingredients
For the Poached Pears
8 firm pears, peeled and cored with the stem left on and the bottoms sliced flat
1/2 cup sugar
1 cup water
1/2 cup white wine
1/2 cup Goslings Black Seal Rum
1 teaspoon vanilla extract
8-10 black peppercorns
1-2 bay leaves
1 bag of black tea
1 stick of cinnamon
For the Cold Rum Sabayon
6 egg yolks
1/2 cup sugar
2 tablespoons warm water
1/4 Goslings Black Seal Rum (you might need a little more or a little less)
2 cups heavy cream
1 teaspoon vanilla
Instructions
Start with the Pears:
Place all ingredients but the pears in a large pot and bring to a boil, then lower to a simmer.
Carefully stand the pears in the hot liquid.
Poach for 25-35 minutes or until fork tender.
Let cool in the poaching liquid.
You can store the pears in the liquid or you can reduce it to make a delicious sauce for your dessert.
Serve the pears at room temperature, one pear per person and coat with the cold rum sabayon.
For the Sabayon:
In a double boiler, beat the yolks and water briefly until frothy.
Slowly add the sugar.
Beat until the mixture begins to thicken nicely.
Add the Goslings Black Seal Rum in a trickle. Beat well.
When the consistency is like that of a medium-thick sauce, remove from heat. Allow to cool completely.
Meanwhile. beat the cream and vanilla into stiff peaks. Fold together with the cooled egg mixture.
Chill until ready to use.
Spoon the Rum Sabayon over the pears. Garnish with a sprig of mint.
