Frozen Yogurt with Poached Rum Raisin Pears (Bobby Flay) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1/3 cup plus 1 tablespoon dark rum |
1/2 cup pear juice |
2 tablespoons sugar |
1/3 cup raisins |
3 large firm-ripe bosc or anjou pears, peeled, cored, and each cut into 8 wedges |
1 tablespoon cold unsalted butter |
1 pint frozen vanilla yogurt (regular or nonfat) |
Directions:
1. 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.
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