Chunky Pear Apricot Flappers Recipes

Steps:

• Bring 1 1/2 cups water, sugar, and vanilla extract to a boil in a saucepan over high heat. Add 3 or 4 pear halves, reduce heat to medium, and simmer gently until the pears have just turned tender, about 5 minutes. Remove cooked pears to a warm chafing dish or metal serving dish, and continue to cook the remaining pears.
• Increase heat to medium-high, and boil the syrup until it has reduced to 1 cup. Stir in apricot preserves and return to a boil. Dissolve the cornstarch in 2 tablespoons of water and stir into the simmering syrup. Cook and stir until thickened and clear, about 30 seconds.
• To serve, pour the hot sauce over the pears, and sprinkle with the rum. Carefully ignite the rum tableside with the lights turned low. Let the alcohol burn out before serving.

Steps:

• Combine all the ingredients, except the pears, in a large, thick-bottomed saucepan and bring to the boil. Simmer uncovered over a very low heat, stirring occasionally with a wooden spoon. Continue to cook for about 1 hr, giving it a stir every 10 mins, until the mixture is syrupy. Add the chopped pears and cook for another 30 mins, stirring occasionally. Leave to cool completely, then store in sterilised, clean jars.

Steps:

• Adjust oven rack too middle position and heat oven to 450 degrees. Melt 1½ Tablespoon butter in oven safe 12 inch skillet on medium-high heat. Place pear halves, cut side down in skillet. Cook, without moving them until pears are just beginning to brown, 3-5 minutes. Transfer skillet to oven and roast pears for 15 minutes. Using tongs, flip pears and continue to roast until tender, 10-15 minutes longer Using tongs, transfer pears to platter. Return skillet to medium-high heat and add wine, apricots, sugar, cardamom, salt and remaining 1 tablespoon butter. Bring to simmer, whisking up any browned bits. Cook until sauce is the consistency of maple syrup, 7-10 minutes. Remove pan from heat and stir in lemon juice. Pour sauce over pears, sprinkle with pistachios, and serve.