Frozen Yogurt With Poached Rum Raisin Pears

1. 1

   Combine 1/3 cup rum with pear juice and sugar in a 10-inch heavy skillet and bring to a boil, stirring occasionally.

2. 2

   Reduce heat, add the raisins and pears, and simmer, covered, until pears are just tender, about 10 minutes.

3. 3

   Remove the lid from the pan and using a slotted spoon, remove the pears to a plate.

4. 4

   Boil the poaching liquid, stirring occasionally, until liquid is reduced to a syrup, 5 to 10 minutes.

5. 5

   Stir in the butter and the remaining tablespoon rum and return the pears to the pan.

6. 6

   Serve over frozen yogurt.

* Per serving · 4 servings · Values may vary.

No additional tips available.