This isn't a make-ahead dessert, but it really is a crowd pleaser! I actually made this for a small dinner party last weekend, and sort of hung out with my friends while I stirred the sauce. Serve warm over vanilla ice cream for a "fancy" dessert!
Note: we make our own coconut rum "for funsies", and it's super easy. Buy a coconut a drill a small hole in the top. Pour out the milk and fill the coconut with about a cup of dark rum. Plug up the top and refridgerate for a week. Strain out the rum through a coffee filter and revel in the yummy!
-1/3 c coconut rum
-1/2 c pear juice (I used "pear nectar" from the Latin foods aisle)
-2 tbsp sugar
-3 large pears, cored and cut into wedges
-1 tbsp butter
In a large sautee pan, combine the rum, pear juice and sugar and bring to a boil. Reduce the heat and add the pears, cook for 10 minutes. Remove the pears with a slotted spoon and set aside. Add the butter to the pan and boil the sauce for at least 10 minutes, until the liquid is reduced to a syrup. Kill the heat, toss the pears back into the pan to warm them up, then serve!
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