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)

1. Combine 1/3 cup rum with pear juice and sugar in a 10-inch heavy skillet and bring to a boil, stirring occasionally.
2. Reduce heat, add the raisins and pears, and simmer, covered, until pears are just tender, about 10 minutes.
3. Remove the lid from the pan and using a slotted spoon, remove the pears to a plate.
4. Boil the poaching liquid, stirring occasionally, until liquid is reduced to a syrup, 5 to 10 minutes.
5. Stir in the butter and the remaining tablespoon rum and return the pears to the pan.
6. 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)