RUM POACHED PEAR & CARAMEL SUNDAE Wood’ys Grill & Bar
375mL (1/2 of a 750mL) bottle Sailor Jerry Spiced Rum
1 ounce cinnamon
2 ounces granulated sugar
for each sundae (adjust accordingly):
3 ounces caramel sauce
1 scoop vanilla ice cream
1 1/2 ounces candied walnuts
1 fresh mint sprig
Boil rum, cinnamon, and sugar until sugar has dissolved.
Peel pear(s), cut 1/8 inch from bottom.
Add pear(s) to rum mixture and cook about 7 minutes. Allow to cool.
Place 2 ounces of caramel sauce in shallow bowl.
Top with a large scoop of vanilla ice cream.
Slice poached pear and fan over ice cream.
Drizzle with more caramel sauce and garnish with candied walnuts and fresh mint sprig.
Recipe courtesy of Executive Chef Cameron McLanahan of Wood’ys Grill & Bar