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Fruited Pears with Rum Sauce

Prep 20 min
Total 20 min
Ingredients 6
Servings 6

Fruit desserts bring a meal to a sweet conclusion without the heaviness of many other desserts. The dessert is also scrumptious made with canned peaches or apricots. MORE+ LESS-

By Pillsbury Kitchens

July 16, 2010

Ingredients

Pears

(16-oz.) can pear halves in heavy or light syrup, drained, reserving 1/2 cup liquid

1/4

cup prepared mincemeat

Sauce

1/2

cup reserved pear liquid

teaspoons cornstarch

tablespoon rum or 1/4 teaspoon rum extract

tablespoon margarine or butter

Steps

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1

Heat oven to 375°F. Place pear halves, cut side up, in ungreased 8-inch square (2-quart) baking dish. Spoon about 1 tablespoon mincemeat into each pear half. Bake at 375°F. for 15 minutes or until thoroughly heated.
2

Meanwhile, in small saucepan, combine reserved pear liquid and cornstarch; blend well. Cook over medium heat until mixture comes to a boil, stirring constantly. Remove from heat; stir in rum and margarine. Serve warm over pears.