I’ve been in the mood for pears lately, and initially, I was planning to make a pear cake. But I wanted something a little lighter so I decided to make some poached pears. There are many of interesting recipes out there, and most of them involved poaching the pears in red wine. I’m sure the pears taste great like that, but for some reason, I wanted something different. When I saw a video that showed how to make poached pears in rum and then topped with a frozen vanilla yogurt, I was sold! 
I made mine a little differently. Kemal suggested poaching the pears in tangerine juice instead of pear juice as the recipe called for, and it turned out great! I was concerned the tangerine juice might overpower the pears, but I only detected a hint of orange flavor in the sauce. If you want more of an orange flavor you might need to grate some tangerine peel into the sauce. I also made mine without raisins. I don’t know why because I love raisins, but I just wasn’t in the mood for them.
Anyway, I was delighted with my pears that I topped with frozen vanilla yogurt that I made myself!
They tasted beautifully, and the sauce didn’t overpower the subtle, delicate flavor of the pears. The rum sauce was delicious, but I think next time I make this I’ll add more rum because I like a stronger flavor.
Poached Pears with Tangerine Rum Sauce (Adapted from: Bobby Flay at www.foodnetwork.com)
