Apricot Poached Pears

Begin by combining 1 1/2 cups of water, sugar, and a hint of vanilla extract in a saucepan. Place the saucepan over high heat on your stovetop and bring the mixture to a rolling boil. Next, carefully add 3 or 4 pear halves to the saucepan and adjust your heat setting to medium. Allow the pears to cook gently for approximately 5 minutes, or until they have reached a tender yet still crisp state.

Then, transfer the cooked pears to a warm and inviting chafing dish or metal serving vessel. At this point, you can continue to cook the remaining pears in the saucepan.

Increase your heat setting to medium-high and continue boiling the syrup until it has reduced in volume to 1 cup. Stir in a generous amount of apricot preserves and return the saucepan to high heat, causing the mixture to boil vigorously once more.

In a small bowl, whisk together 2 tablespoons of water and cornstarch until the mixture is smooth. Gradually add this mixture to the simmering syrup, stirring constantly as it thickens and clears up. Allow the sauce to cook for about 30 seconds, or until it has reached your desired consistency.

Finally, pour the hot sauce over the cooked pears and sprinkle with a generous amount of rum. To add a dramatic touch to your presentation, carefully ignite the rum tableside with the lights dimmed. Allow the alcohol to burn out completely before serving.