Asian Pear Caramel and Rum Confit

1. 1

   Slice the pear (1/2, about 500 g) into small thin pieces.

2. 2

   Put the sliced pear into a pan, and simmer while evaporating the juices.

3. 3

   Simmer over medium heat while stirring for 5 to 6 minutes.

4. 4

   Transfer the cooked pear to a plate, and add 6 grams of sugar to the pan.

5. 5

   When the sugar starts to burn, add the rum little by little to make a caramel sauce.

6. 6

   Return the pears to the pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.