Based on a recipe from Cooking Light, November/December 1997, p 203.
Servings: 2 servings
- 1/3 cup orange juice
- 3 tablespoons brown sugar
- 1/8 teaspoon ground cinnamon
- Dash ground cloves
- 2 peeled Bosc pears cored and cut into 1-inch thick wedges
- 2 tablespoons white rum
- Combine first 4 ingredients in a medium saucepan, and bring to a boil. Reduce heat, and simmer 5 minutes, until reduced. Add pears, and cook until tender (about 10 minutes). Add rum; cook 1 minute. Divide pears and sauce between 2 dishes.