Recipe: Pears In Rum Sauce




Last year David Pogue (@Pogue), New York  Times columnist, challenged his Twitter followers: “share your favorite recipe in 140 characters.” Since he usually posted his challenges after I went to bed, I missed out on the contest. Still, I tweeted this simple recipe a few days later. Within minutes I had several tweets back saying how delicious it sounded.

It is delicious and it’s very, very easy.


I love pears and try to buy them in season. Unfortunately in Minnesota, they rarely ripen indoors during the winter months. What would turn golden yellow in a few September days remains rock-hard in January for weeks. This recipe is my solution for what to do with unripe, green pears. In fifteen minutes, start-to-finish, you will have a fragrant and amazing dessert.






  • 4-6 hard pears. Any kind will do. Just make sure they are not soft.
  • 2 TB real brown sugar. Okay, I’m a food snob, but there is a flavor improvement when you use genuine brown sugar instead of the white kind that’s sprayed with molasses.
  • 1/2 tsp nutmeg. Less is more with nutmeg, believe me.
  • 1/4 cup rum. I use Whaler’s Vanille rum. The stuff is very fragrant. Hard to find, but if you can’t, any will do.




  • Peel and core the pears. Cut into quarters. Add to microwave-proof bowl.
  • Sprinkle with nutmeg and brown sugar.
  • Add rum.
  • Mix.


Cook It!

  • Cover the bowl and cook in your microwave on HIGH for three minutes.
  • Stir.
  • Cook for another three minutes on HIGH.
  • Test with a fork to see if the pears are soft. You may have to cook a few seconds longer depending on the kind of pear you are using. (Bosc pears are nearly wooden and take longer to cook.)


Some Notes:

Don’t add water to the pears before you cook them; the pears will release a lot of liquid. This is a marvelous sauce.

You can also do this with apples, but the result will taste different. I prefer pears because they have a subtle, aromatic flavor apples lack.

You can serve these pears as a warm dessert. Chilled, they make a great topping for vanilla ice cream. I also eat them for breakfast with unsweetened yogurt.




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