"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Frozen Yogurt with Poached Rum Raisin Pears Recipe

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This recipe for Frozen Yogurt with Poached Rum Raisin Pears, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Tuesday, October 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup plus 1 tablespoon dark rum
1/2 cup pear juice
2 tablespoons sugar
1/3 cup raisins
3 large firm-ripe Bosc or Anjou pears, peeled, cored, and each cut into 8 wedges
1 tablespoon cold unsalted butter
1 pint frozen vanilla yogurt (regular or nonfat)

Directions:
Directions:
Combine 1/3 cup rum with pear juice and sugar in a 10-inch heavy skillet and bring to a boil, stirring occasionally. Reduce heat, add the raisins and pears, and simmer, covered, until pears are just tender, about 10 minutes. Remove the lid from the pan and using a slotted spoon, remove the pears to a plate. Boil the poaching liquid, stirring occasionally, until liquid is reduced to a syrup, 5 to 10 minutes. Stir in the butter and the remaining tablespoon rum and return the pears to the pan. Serve over frozen yogurt.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I got this recipe from www.foodnetwork.com/recipes/bobby-flay

10/08/08 This dessert was delicious. I used Vanilla ice cream instead of frozen yogurt.

 

 

 

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