There’s nothing quite like the aroma of pears, spices, and rum wafting from the oven on a crisp fall day. This simple yet elegant dessert transforms ripe pears into something extraordinary, bathing them in a buttery brown sugar and rum sauce that caramelizes as they bake. The warm, spiced pears are tender but not mushy, with just the right balance of sweetness and depth from cinnamon, nutmeg, and vanilla. For a stunning presentation, serve them with a dollop of whipped cream or a scoop of vanilla ice cream, and finish with toasted almonds for crunch. This dish is just as welcome at a holiday table as it is at brunch—proof that the best desserts don’t have to be complicated.
INGREDIENTS:
4 pears, any variety, almost ripe (peeled)
1/2 cup brown sugar
1/3 cup butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon pure vanilla extract
1/2 cup dark rum
Optional: Ice cream, whipped cream, almond slices, if desired
METHOD:
Preheat oven to 350°. Halve pears lengthwise and core them. Arrange halves cut-side down in a baking dish.
Sprinkle pears with brown sugar, cinnamon, nutmeg, and vanilla. Dot with butter and pour rum evenly over the top.
Cover dish with foil and bake for 20 minutes. Remove foil, baste pears with the pan sauce, and continue baking until pears are tender but still hold their shape, 15–25 minutes more depending on ripeness and variety.
Spoon warm pears onto plates, drizzle generously with rum sauce, and top with whipped cream or vanilla ice cream. Garnish with toasted almonds and mint if desired.
