Easy Pears Foster

Easy Pears Foster

Pears FosterBananas Foster is a dessert originally-created at Brennan’s Restaurant in New Orleans back in the 1950s. The popular dish consists of ripe bananas cooked in a butter, dark rum, banana liquor and brown sugar sauce then topped with vanilla ice cream. It’s decadent, old school and a most perfect dish.

When I was growing up in Canada, my mom recreated this dish with canned pears instead of bananas as canned goods were a necessity during long winter months. I don’t know if it’s because this was a childhood favorite, but I actually like the pear version even better than the original banana version. I don’t even care that we still make it using canned pears versus using fresh one – it’s fabulous.

Ingredients:

  • ½ stick (1/4 cup) butter
  • ½ tsp. ground cinnamon (optional. I leave it out as I don’t like cinnamon)
  • 1 cup brown sugar
  • ¼ cup banana liqueur
  • 29-ounce can of pear halves, drained of their liquid (rinsed if in syrup)
  • ¼ cup dark rum
  • 4 scoops vanilla ice cream
Pears Foster Flambe

Pears Foster Flambe

Directions:

  1. In a large skillet over medium heat, combine the butter, cinnamon (if using) and the brown sugar. Cook gently until sugar is dissolved, stirring continuously.
  2. Add the banana liqueur and pears to the skillet and cook until the pears begin to brown, turning them a few times for even color.
  3. Take the pan off the heat and carefully add the rum (SEE VIDEO OF THE FLAMBEED PEARS). Place the skillet back on the burner – be careful as the alcohol will ignite (we call this flambé). Allow the rum to cook off for a minute (flame will dissipate).
  4. Divide the pears among four serving dishes, top with the pan sauce and then ice cream. Serve immediately.

Serves 4.

Easy Pears Foster
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Ingredients
  1. • ½ stick (1/4 cup) butter
  2. • ½ tsp. ground cinnamon (optional. I leave it out as I don’t like cinnamon)
  3. • 1 cup brown sugar
  4. • ¼ cup banana liqueur
  5. • 29-ounce can of pear halves, drained of their liquid (rinsed if in syrup)
  6. • ¼ cup dark rum
  7. • 4 scoops vanilla ice cream
Instructions
  1. 1. In a large skillet over medium heat, combine the butter, cinnamon (if using) and the brown sugar. Cook gently until sugar is dissolved, stirring continuously.
  2. 2. Add the banana liqueur and pears to the skillet and cook until the pears begin to brown, turning them a few times for even color.
  3. 3. Take the pan off the heat and carefully add the rum. Place the skillet back on the burner – be careful as the alcohol will ignite (we call this flambé). Allow the rum to cook off for a minute (flame will dissipate).
  4. 4. Divide the pears among four serving dishes, top with the pan sauce and then ice cream. Serve immediately.
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