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

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

• 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

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.

Photo credit: Eva L. Baughman