The first time I made Pears Baked in Rum Cream Sauce, it was a cold, dark, and stormy night. The fragrance of the rum extract filled my kitchen, and the warm fruit drenched in cream was so satisfying. A few months later, it was also dark and stormy — but it was July. I tried making this dish with some fresh peaches — out of this world! Another time, I made it with apples, which was also fantastic. The rum cream sauce goes with everything, so be inventive!
Pears Baked in Rum Cream Sauce
1 teaspoon cornstarch
Pinch of salt
3 teaspoons brown sugar, divided
3/4 cup whole milk
1 large egg, lightly beaten
3/4 teaspoon rum extract
2 ripe but firm pears, sliced
Preheat the oven to 425°F. Coat a 7-inch-round baking dish with cooking spray.
In a small saucepan, combine the cornstarch, salt, and 2 teaspoons of brown sugar; mix with a whisk. In a measuring cup, combine the milk and egg. Whisking constantly, gradually add the liquid to the dry mixture in the saucepan. Whisk over medium-low heat for about 3 minutes, or until the mixture bubbles and thickens. Remove from the heat. Whisk in the rum extract.
Place the pears in the prepared baking dish and cover with the rum cream. Bake for about 15 minutes, or until the edges bubble. Spoon into dessert dishes. Sprinkle with the remaining 1 teaspoon of brown sugar.
Makes 4 servings
Per serving: 110 calories, 19 g carbohydrates, 4 g protein, 3 g total fat, 55 mg cholesterol, 2 g dietary fiber, 75 mg sodium