Oh man, this sauce. It is good, really good. How can you go wrong with brown sugar, pears, and rum? You can’t. It is fantastic on all sorts of things, including a spoon.
I made grilled sandwiches with roasted turkey, brie, and the pear sauce. I pulled the pears out of the sauce with a fork before layering them on the sandwiches so that I did not have a complete mess. A good amount of the sauce clings to the pears but you could also drizzle a little extra over the top if you are feeling... saucy.
My mom served the sauce on ice cream. She poured the warm pear sauce over good vanilla ice cream and topped the whole thing off with a few salted pecans. Yep, that works too.
Brown Sugar Pear Sauce
Lindsay at Perfecting the Pairing
· ¾ cup brown sugar
· 2 Tb corn starch
· ¾ tsp cinnamon
· 1 ½ cups apricot nectar or pineapple/apple juice
· 5 pears, peeled, thinly sliced and halved
· 3 Tb dark rum
· 3 Tb butter
In a large saucepan over medium heat add the brown sugar, corn starch, cinnamon, and nectar/juice, mix well. Cook until the mixture is smooth and starting to simmer. Add the pears to the pan and bring to a low boil. Reduce heat and simmer until the pears are cooked through and the sauce is thick, about 20 minutes. Stir in the rum and butter until the butter has melted.