Asian Pear Caramel and Rum Confit

Name: Asian Pear Caramel and Rum Confit
Yield: 4 servings
Cuisine: American
Ingredients: 500 grams 1/2 Shinkou Nashi type Asian pear; 6 grams Granulated sugar; 1 Rum (or wine or water); 1 Low fat plain yogurt; 1 Cinnamon powder

cookpad.japan @cookpad_jp

Shinkou-nashi variety Asian pears are huge, and weigh more than 1000 g per fruit. My husband and I couldn't finish one between the two of us, so I cooked the leftover half to top plain yogurt. This is really easy, and healthy too. You just need 6 grams of granulated sugar for the caramel.

You only need one pan for this. After mixing the pear, caramel and rum sauce, cover with a piece of aluminum foil and let the flavors permeate the pear with residual heat. We like to have it on plain yogurt sprinkled with cinnamon powder. Recipe by Ekekohonnpo

cookpad.japan @cookpad_jp

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Ingredients

4 servings

500 grams1/2 Shinkou Nashi type Asian pear
6 gramsGranulated sugar
1Rum (or wine or water)
1Low fat plain yogurt
1Cinnamon powder

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Steps

1

Slice the pear (1/2, about 500 g) into small thin pieces.
2

Put the sliced pear into a pan, and simmer while evaporating the juices. Simmer over medium heat while stirring for 5 to 6 minutes.
3

Transfer the cooked pear to a plate, and add 6 grams of sugar to the pan.
4

When the sugar starts to burn, add the rum little by little to make a caramel sauce. Return the pears to the pan.