General Discussion

Rum Sauce - need suggestions

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General Discussion

Rum Sauce - need suggestions

Tela T. | Nov 25, 2003 01:12 PM

Recently, I've been making a baked/poached version of pears(that time of the year and all) - in the baking dish I've been adding spiced rum and butter after spinkling over a mix of ground cloves/allspice/cardamom/brown sugar/golden raisins/ - then topping with whipped cream when they're out of the over and drizzling the "sauce" over top. Well, my husband wants to make a pear tart with my pears for Thanksgiving (I think I won't bake them as long) - but he wants the rum "sauce" on the side. Should I just reduce the rum on the stove and just add the butter near the end - will it thicken up or boil away?

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