This is an original recipe that I created while I was in France. I had some lovely pears but did not have the other ingredients to make a typical Chinese stewed pear dessert. So I did some substitution and came up with the following.
Note: Recipe is also known as "Poached Pear". It was served at my group's dinner theatre performance in B.C. in summer-2011.
Stewed Pear (French version) 西式炖梨
Ingredients for about 4 servings:
375ml (1 bottle) of Malibu Caribbean Rum with Coconut Flavoured Liquor
2 large pears Barlett, Peckham, Anjou or French Butter preferred.
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
50g dried cranberries or raisins or mixed
2-3 tablespoons honey
1. Wash and peel pears. Cut into chunks or cubes, approximately 2cm thick.
2. Put pears into a large pot. Add liquor and water into the pot. Add the spices. Cover with lid and bring to a boil.
3. When the liquids start to boil, lower the head and simmer. Add the dried fruits.
4. Slowly simmer until the pear cubes begin to show a translucent layer of shimmer.
5. Add honey to sweeten. Note: Do not add too much honey or it will overpower the unique sweetness of the pear and liquor.
6. Spoon into individual serving bowls and leave to cool. Refrigerate until ready-to-serve.
7. Serve chilled.