Serves: 6
Total Calories: 128
1 Peel the pears, leaving the stems intact. With a melon baller or small spoon, scoop out the core and seeds, working from the bottom of the pears.
2 In a saucepan just large enough to hold the pears, stir together the sugar, rum, and water over medium heat until the sugar is melted, about 5 minutes. Add the pears. Scatter the cloves around the fruit.
3 Cover the pan and bring the liquid to a simmer. Cook over medium-low heat 15 to 20 minutes or until the pears are tender when pierced with a knife. With a slotted spoon, transfer the pears to a serving dish.
4 Simmer the liquid uncovered until reduced and syrupy. Strain the liquid over the pears. Let cool.
5 Serve at room temperature or cover and chill in the refrigerator.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Rum-Spiced Pears recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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