Pears with Rum

Kompot z Gruszek z Arakiem


  • 6 pears
  • ½ cup currant jelly
  • 2 cups water
  • 1 teaspoon cornstarch
  • ¾ cup sugar
  • 1 tablespoon cold water
  • Rum, cognac or kirsch


Peel whole pears. Cook sugar and water to a light syrup. Add pears and cook until soft. Remove to serving dish. Cook syrup until reduced to about half of the original quantity and add currant jelly. Thicken with cornstarch mixed with water and pour over pears. Keep pears hot. Just before serving, heat rum, cognac or kirsch, pour over all and ignite at the table.