Ingredients:
300 ml filter coffee
40 g dark brown sugar
1 cinnamon sticks
4 dessert pears
4 tablespoons dark rum
Directions:
Place the coffee in a pan large enough to hold the pears snugly with the sugar and cinnamon and heat gently.
Carefully peel the pears, leaving the stalks intact.
Poach in the sweetened coffee for 20 minutes, turning occasionally.
Turn off the heat, stir in the rum and allow the pears to cool in the coffee mixture.
Transfer to a bowl and chill until ready to serve.
Toserve, place the pear in a pretty, shallow glass dish or bowl and spoon over the coffee syrup.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.