Active Time

　　10 min

　　Total Time

　　35 min

Ingredients

　　1 1/2 lb firm-ripe Bosc or Anjou pears (3 large), peeled, cored, and each cut into 8 wedges

　　1/2 cup plus 1 tablespoon water

　　1/3 cup raisins

　　2 tablespoons sugar

　　1/2 tablespoon unsalted butter

　　Combine 1/3 cup rum with remaining ingredients in a 10-inch heavy skillet and bring to a boil, stirring occasionally. Reduce heat and simmer, covered, until pears are just tender, about 10 minutes. Remove lid and boil mixture, stirring occasionally, until liquid is reduced to a syrup, 5 to 10 minutes. Stir in remaining tablespoon rum and serve warm or at room temperature.

Nutrition Per Serving

　　#### Nutritional analysis provided by Gourmet

　　##### [See Nutrition Data's analysis of this recipe](http://www.nutritiondata.com/facts/recipe/729667/2?mbid=HDEPI) ›