Frozen Yogurt with Poached Rum Raisin Pears
Recipe courtesy of
Bobby Flay
- 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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