Serves 2
2 red Anjou pears
1/4 cup granulated sugar
Pinch of ground cinnamon
1 tablespoon rum
1/3 cup water
Halve pears lengthwise. Remove cores using a melon baller or medium-sized cookie scoop.
Mix sugar and cinnamon on a plate.
Heat a skillet (that has a lid) large enough for your four slices of halved pears. Place each pear halves, sliced side in the sugar mixture and generously coat. Place the pear halves, cut side down, in the skillet. Cook uncovered until the pears start to brown (caramelize), about 5-8 minutes (your time will vary depending on how hot your pan is).
When the pears start to brown, slowly add water and rum to the skillet. Cover and simmer until the pears are tender, about 5-10 minutes. Use a wood toothpick to pierce the pears in the thickest area of the fruit’s body to check for tenderness. Add more water to prevent sugar from burning. When pears are done, remove from pan. Continue simmering the remaining liquid if it has not thickened. Use the thickened liquid as a sauce to serve over the pears.
This is so delicious served as is, it really doesn’t need any whipped cream or ice cream.