Recipe courtesy of Bobby Flay
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Frozen Yogurt with Poached Rum Raisin Pears
Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1/3 cup plus 1 tablespoon dark rum
  • 1/2 cup pear juice
  • 2 tablespoons sugar
  • 1/3 cup raisins
  • 3 large firm-ripe Bosc or Anjou pears, peeled, cored, and each cut into 8 wedges
  • 1 tablespoon cold unsalted butter
  • 1 pint frozen vanilla yogurt (regular or nonfat)

Directions

Combine 1/3 cup rum with pear juice and sugar in a 10-inch heavy skillet and bring to a boil, stirring occasionally. Reduce heat, add the raisins and pears, and simmer, covered, until pears are just tender, about 10 minutes. Remove the lid from the pan and using a slotted spoon, remove the pears to a plate. Boil the poaching liquid, stirring occasionally, until liquid is reduced to a syrup, 5 to 10 minutes. Stir in the butter and the remaining tablespoon rum and return the pears to the pan. Serve over frozen yogurt.

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