I’ve been on a HUGE fruit kick as of late (which is a good thing considering I’m not allowed to workout right now). Now see with me, I just can’t eat ‘simple’ fruit. I have to push the limits with stuff. This dish being no exception.
This looks so elegant and fancy schmancy but it could not be any easier! This, topped with a scoop of vanilla bean ice cream… God…
Give me a minute here.
I need to stare at this just for a few more seconds…
God this was so good. Like seriously, AMAZINGLY good!
When I put this in front of Mr. Fantabulous his eyes got as big as silver dollars and his smile was just priceless.
What’s even funnier as when I sat the other down in front of me he said “You’re not gonna eat that whole thing are you?”
I, doe-eyed and salivating over this, said “Um…. you’re right, I shouldn’t…but I’m gonna try!” LOL
To which a rogue spoon invaded my dessert space and proceeded to help me finish it! WTH man? Yes! He inhaled his … and part of mine! LOLPrint
- 2 D’Anjou pears, peeled and quartered
- 4 Tbl butter, unsalted
- 1 tsp cinnamon
- 5 Tbl light brown sugar
- 1 tsp vanilla
- 1 Tbl spiced rum (or can use rum extract)
- 1 Tbl lemon juice
- 3/4 cup rolled oats (not instant)
- Preheat oven to 350F.
- Line a baking sheet with foil.
- In a bowl add the oats, 1/2 tsp cinnamon and 2 Tbl brown sugar and mix.
- In the microwave melt 2 Tbl butter.
- Pour the butter over the oat mixture and with a fork, mix, tossing to combine.
- Spread the oat mixture on the baking sheet in a single layer.
- Bake for 12-14 minutes or until lightly toasted, stirring every so often.
- Remove from oven and set aside.
- In a clean bowl, add the pears and lemon juice coating to prevent browning.
- In a medium skillet over medium heat melt 1 Tbl butter.
- Add in the pears and cook for 3-6 minutes or until lightly browned on all sides.
- Add the remaining butter, brown sugar and cinnamon.
- Reduce heat to low and stir frequently until the mixture begins to thicken like warm caramel.
- Remove from heat and add in the rum and vanilla. Be careful as this will bubble.
- Return to the heat, increase to medium and cook for 30 seconds to thicken up.
- In a glass dish, add some of the oat crumble, 4 pieces of pear, a scoop of ice cream, more oat crumble and drizzle with the caramelized rum sauce.
- Eat immediately.