Best Apricot Pear Cordials Recipes

FLAMBEED VANILLA-POACHED PEARS WITH APRICOT SAUCE

Steps:

• Bring 1 1/2 cups water, sugar, and vanilla extract to a boil in a saucepan over high heat. Add 3 or 4 pear halves, reduce heat to medium, and simmer gently until the pears have just turned tender, about 5 minutes. Remove cooked pears to a warm chafing dish or metal serving dish, and continue to cook the remaining pears.
• Increase heat to medium-high, and boil the syrup until it has reduced to 1 cup. Stir in apricot preserves and return to a boil. Dissolve the cornstarch in 2 tablespoons of water and stir into the simmering syrup. Cook and stir until thickened and clear, about 30 seconds.
• To serve, pour the hot sauce over the pears, and sprinkle with the rum. Carefully ignite the rum tableside with the lights turned low. Let the alcohol burn out before serving.

PEAR APRICOT JAM

Steps:

• Peel, core and chop pears.
• Juice and zest lemons.
• Place pears in pan; cover with water, juice and zest.
• Chop apricots; add to the water.
• Bring pan to a boil.
• Simmer until pears are just soft, about 10 minutes.
• Add the sugar and stir over low heat until sugar dissolves.
• Increase the heat and boil rapidly for about 20-30 minutes or until setting point is reached.
• Skim off any scum on top; pour into clean jars and seal.

APRICOT POACHED PEARS

Steps:

• Put preserves in a 1-cup measure. Cook, uncovered, at 100 percent power in a high-power oven for 1 minute. Remove from oven.
• Stir in 1 tablespoon of the lemon juice and the kirsch. Pass mixture through a sieve into a shallow bowl. Set aside.
• Peel the pears and core them through the bottom. As you work, rub the pears inside and out with the remaining lemon juice to prevent discoloration.
• Roll each apricot lengthwise and put one in the cavity of each pear. Coat the pears in the apricot mixture.
• Arrange pears in a circle around the inside rim of a 2 1/4-quart souffle dish. Cover tightly with microwave plastic wrap. Cook 7 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Serve hot or cold. Put each pear on a plate and spoon some of the remaining sauce over.

APRICOT LIQUEUR

Steps:

• Place apricots and sugar in a screw-top jar.
• Add vodka, screw cover on tightly and shake to dissolve the sugar.
• Leave for 5-7 days, inverting the jar daily (test the taste after 5 days and infuse 2 more if you want a stronger flavor).
• Strain liqueur into a decanter through a fine sieve and store in refrigerator.
• Apricots may be saved, chopped and used as a topping on ice cream.