Spice Poached Pear, Muddled Sage in Rum

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Just a woman who loves cooking and collecting books. Oh, I also really like chinchillas. :)


The mulling spice really complements the rum in this luscious dessert. This recipe yields 4 servings.


4 pears, whole, peeled, leaving stem intact
about 1 L water
1 cup honey
2 tbsp mulling spice
6 oz. rum
about 12 leaves of fresh sage


  1. In a large pot, bring the pear, water, honey, and mulling spice to a boil. Be sure the pears are fully covered by water.
  2. Once at a boil, turn the heat down to a simmer and cook for about 30 minutes to 1 hour until the pears are tender by not disintegrating.
  3. Refrigerate the pears in its poaching liquid.
  4. To serve the dessert, be sure to chill the rum and serving glasses ahead of time.
  5. Muddle the fresh sage leaves, saving 4 leaves for garnish, and divide equal amounts into each glass.
  6. Place one pear in each glass.
  7. Pour 1 shot (1.5 oz) of rum into each glass.
  8. Pour 1 shot (1.5 oz) of poaching liquid into each glass.
  9. Garnish with a whole sage leaf on top of each pear. Enjoy immediately!


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