Blue Mountain Coffee Rum Poached Pears

poniedziałek, 27 stycznia 2014

Blue Mountain Coffee Rum Poached Pears

Time: 30 mins


  • 300 ml filter coffee
  • 40 g dark brown sugar
  • 1 cinnamon stick
  • 4 dessert pears
  • 4 tablespoons dark rum


  • 1 Place the coffee in a pan large enough to hold the pears snugly with the sugar and cinnamon and heat gently.
  • 2 Carefully peel the pears, leaving the stalks intact.
  • 3 Poach in the sweetened coffee for 20 minutes, turning occasionally.
  • 4 Turn off the heat, stir in the rum and allow the pears to cool in the coffee mixture.
  • 5 Transfer to a bowl and chill until ready to serve.
  • 6 Toserve, place the pear in a pretty, shallow glass dish or bowl and spoon over the coffee syrup.

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