Frozen Yogurt With Poached Rum Raisin Pears
- 13 cup dark rum, plus
- 1 tablespoon dark rum
- 12 cup pear juice
- 2 tablespoons sugar
- 13 cup raisins
- 3 large firm-ripe bosc pears or 3 large Anjou pears, peeled, cored, and each cut into 8 wedges
- 1 tablespoon cold unsalted butter
- 1 pint vanilla frozen yogurt (regular or nonfat)
- Combine 1/3 cup rum with pear juice and sugar in a 10-inch heavy skillet and bring to a boil, stirring occasionally.
- Reduce heat, add the raisins and pears, and simmer, covered, until pears are just tender, about 10 minutes.
- Remove the lid from the pan and using a slotted spoon, remove the pears to a plate.
- Boil the poaching liquid, stirring occasionally, until liquid is reduced to a syrup, 5 to 10 minutes.
- Stir in the butter and the remaining tablespoon rum and return the pears to the pan.
- Serve over frozen yogurt.
dark rum, dark rum, pear juice, sugar, raisins, pears, cold unsalted butter, regular
Taken from www.food.com/recipe/frozen-yogurt-with-poached-rum-raisin-pears-250998 (may not work)