| 1 |
Pare pears, leaving stems on. Carefully core pears from bottom, leaving tops intact. Stand pears upright in saucepan just large enough to hold them; add water and rum to pan. Sprinkle pears with mace, then with sugar; dot with butter. |
| 2 |
Cook, covered, over low heat, basting frequently, until pears are just tender, 15-20 minutes. Carefully remove pears to serving dish; keep warm. |
| 3 |
Add cream to saucepan; cook over medium-high heat, stirring frequently, until sauce is reduced and thickened. Pour sauce over pears; serve hot. |
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