Products:
6 large pears, peeled and with a pull out
1 and ½ cups of water
¾ cup of sugar
½ tablespoon of liquid vanilla
1 cup of apricot jam
2 teaspoons of corn starch
2 tablespoons of water
½ cup of rum
Preparation:
Boil 1 and ½ cups of water together with sugar and vanilla. Add 3-4 pears in them and reduce the heat to medium temperature. Season until the pears become soft and change their color or about 5 minutes. Remove the pears and place them in a metal container with a lid to keep them warm. Put the remaining pears in the mixture and do the same with them.
Once you have removed them, increase the heat setting and boil the syrup. It should be reduced to about 1 cup. Mix the apricot jam in it until it boils. Dissolve corn starch in two tablespoons of water. Add them to the hot syrup, stir until it thickens.
Serve pears, flights with apricot sauce and rum.
Source
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