- 1/3 cup plus 1 tablespoon dark rum
- 1 1/2 lb firm-ripe Bosc or Anjou pears (3 large), peeled, cored, and each cut into 8 wedges
- 1/2 cup plus 1 tablespoon water
- 1/3 cup raisins
- 2 tablespoons sugar
- 1/2 tablespoon unsalted butter
- Combine 1/3 cup rum with remaining ingredients in a 10-inch heavy skillet and bring to a boil, stirring occasionally. Reduce heat and simmer, covered, until pears are just tender, about 10 minutes. Remove lid and boil mixture, stirring occasionally, until liquid is reduced to a syrup, 5 to 10 minutes. Stir in remaining tablespoon rum and serve warm or at room temperature.