Pears with Rum

Kompot z Gruszek z Arakiem

Preparation info
    • Difficulty

      Easy

Appears in
Treasured Polish Recipes for Americans

By Polanie Club

Published 1948

  • About

Ingredients

  • 6 pears
  • ½ cup currant jelly
  • 2 cups water

Method

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.