INGREDIENTS
300 ml filter coffee
40 g dark brown sugar
1 cinnamon stick
4 dessert pears
4 tablespoons dark rum
DIRECTIONS
Place the coffee in a pan large enough to hold the pears snugly with the sugar and cinnamon and heat gently.
Carefully peel the pears, leaving the stalks intact.
Poach in the sweetened coffee for 20 minutes, turning occasionally.
Turn off the heat, stir in the rum and allow the pears to cool in the coffee mixture.
Transfer to a bowl and chill until ready to serve.
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