Ingredients(For Eight):

• 8 firm Bosc Pears peeled stems on, cored, slice the bottoms flat
• 1/2 cup sugar
• 1 cup water
• 1/2 cups white wine
• 1/2 cup Goslings Black Seal rum
• 1 tsp vanilla extract
• 8-10 peppercorns
• 1-2 bay leaves
• 1 Constant Comment tea bag
• 1 stick of cinnamon

Method:

• Place all but the pears in large pot and bring to a boil, lower to simmer.
• Carefully stand the pears in the hot liquid.
• If necessary, add additional water to pan liquid to cover pears ¾ of the way.
• Poach for 25-35 minutes or until fork tender.
• Let cool in liquid.
• They may be stored in this poaching liquid, and it may be used again with the addition of some water, or reduced to a syrup and served as a secondary sauce.

Serve at room temperature, one pear per person. oCat with cold rum sabayon.

Cold Rum Sabayon

Ingredients:

• 6 egg yolks
• 1/2 cup sugar
• 2 tbs warm water
• 1/4 cup more or less Gosling’ Black Seal rum
• 1 pint heavy cream

Method:

• In a double boiler, over simmering water, beat the yolk and water briefly until they froth.
• Slowly add the sugar.
• Beat until the mixture begins to thicken nicely.
• Add the Black Seal in a trickle. Beat, beat, beat.
• When the consistency is like that of a medium thick sauce, remove from heat.
• Allow to cool completely.
• Meanwhile beat the cream into soft peaks.
• Fold together with the cooled sabayon. Chill until ready to use.
• Spoon the sabayon over pears.
• Garnish with a mint sprig.