Asian Pear Caramel and Rum Confit

• 500 grams 1/2 Shinkou Nashi type Asian pear
• 6 grams Granulated sugar
• 1 Rum (or wine or water)
• 1 Low fat plain yogurt
• 1 Cinnamon powder

1. Slice the pear (1/2, about 500 g) into small thin pieces.
2. Put the sliced pear into a pan, and simmer while evaporating the juices.
3. Simmer over medium heat while stirring for 5 to 6 minutes.
4. Transfer the cooked pear to a plate, and add 6 grams of sugar to the pan.
5. When the sugar starts to burn, add the rum little by little to make a caramel sauce.
6. Return the pears to the pan.

sugar, water, yogurt, cinnamon powder

Taken from cookpad.com/us/recipes/148386-asian-pear-caramel-and-rum-confit (may not work)