Ok, I’m going to warn you, this dessert is very over the top.
There is caramel in the pie and then a REALLY rich rum and caramel sauce to pour over your wedges.
Do yourself a favour and invite friends over or you will find yourself in the kitchen having just one more little piece (repeatedly).
Start off with a heavy frypan (I like my old cast iron one for this) and melt copious amounts of butter and brown sugar together. Layer on ripe pear slices and top with pastry. Into a 375 degree oven until the pastry is browned about 30 minutes.
Now, a few things to remember: 1) have all of your ingredients ready before you even turn on the heat-caramel sauce goes quickly and needs to be watched like a hawk. 2) pick a pot that is WAY bigger than what you think you’ll need, when the rum and cream are added the whole thing bubbles up in a rather alarming way 3) clear all little ones out of the kitchen, they cannot help with this project-sugar burns are forever and finally 4) noone will judge you if you drink some of this sauce on it’s own C:
Start with a heavy saucepan and sugar on a medium heat. Don’t fiddle with it.
Just let it melt.
When is is liquidy and turning amber, quickly add rum (I like white but you use what you’d like) and then your cream. Reduce heat to low and whisk until the sauce is smooth. When your pie/tatin is ready, put a platter on the top and flip.
Congratulate yourself with a shot of that rum you have on hand-this maneuver in a bit daunting.
Cut a generous piece for yourself and drizzle with caramel rum sauce.
- 3 pears (2 cups sliced-skins on)
- ⅔ cup butter
- 1½ cup brown sugar
- ½ tsp cinnamon
- pastry for 9 inch pie plate
- 1 cup sugar
- ⅛ cup white rum
- 1 cup heavy cream (35%)
- Melt butter and brown sugar in heavy frypan (9 inch), top with sliced pears, cinnamon and then pastry. Bake at 375 degrees for 30 minutes or until pastry is browned.
- For sauce:
- In a medium sized (heavy bottomed) saucepan melt sugar over moderate heat until it is liquid and JUST starting to turn amber. Add rum and cream and stir over low heat until smooth and slightly thickened.
- Port Wine and Fig Sauce from A Kitchen Hoor’s Adventures
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- Homemade Steak Sauce from Juanita’s Cocina
- Tomato Kasundi from What Smells So Good?
- Homemade Tartar Sauce from The Foodie Army Wife
- Creamy Dairyfree Mushroom Sauce from The Not So Cheesy Kitchen
- Homemade Teriyaki Sauce from Curious Cuisiniere
- Red Wine Sauce | Molho de Vinho Tinto from Family Foodie
- Guava BBQ Sauce from Basic N Delicious
Pasta Sauces and Pastas with Sauce
- Red Clam Sauce from Country Girl in the Village
- Italian-Style Tomato Sauce from Hezzi-D’s Books and Cooks
- Homemade Guiltless Alfredo Sauce from Momma’s Meals
- Sicilian Marinara Sauce from Growing Up Gabel
- Basil Pesto from Take A Bite Out of Boca
- Angel Hair Pasta with Neapolitan Sauce from Cookin’ Mimi
- Roasted Vegetable Pasta Sauce from Peanut Butter and Peppers
- Lentil Marinara Pasta Sauce from Alida’s Kitchen
- Lamb Ragout from Maroc Mama
- Black Walnut Kale Pesto with Zucchini Spaghetti from Sue’s Nutrition Buzz
Entreés with Sauces
- Pollo en Pipian Verde (Chicken in Green Pipian Sauce) from La Cocina de Leslie
- Chicken Tikka Masala from I Run For Wine
- Pork Tenderloin with Plum Sauce from That Skinny Chick Can Bake
- Marsala Porcini Mushroom Sauce Over Creamy Polenta from La Bella Vita Cucina
- Garlic Mushrooms In Red Wine Sauce from Kudos Kitchen By Renee
- Jack Daniel’s Honey Barbecue Baked Wings from Chocolate Moosey
- Salmon with Homemade Caper Onion Mayonnaise from Food Lust People Love
- Chicken with Mushroom Demi-Glace from Crazy Foodie Stunts
- Mrs. A’s Skillet Lemon Chicken from Cupcakes & Kale Chips
- Philly Strip Steaks with Provolone Sauce and Caramelized Onions from The Texan New Yorker
- Sweet & Sour Garlic Chicken Wings from Big Bear’s Wife
- Banana Pudding Sauce from Killer Bunnies, Inc
- Raspberry Red Wine Sauce from Treats & Trinkets
- Pumpkin Applesauce from Bobbi’s Kozy Kitchen
- Dark Chocolate Salted Caramel Sauce from Daily Dish Recipes
- Slow Cooker Applesauce from Citronlimette
- Apple Cider Caramel Sauce from The Messy Baker
- Port Wine Cranberry Sauce from Webicurean
- Pumpkin Caramel Sauce from Noshing With The Nolands
Desserts with Sauces
- Sticky Toffee Pudding w/ Toffee Sauce from girlichef
- Salted Bourbon Caramel Sauce (over Chocolate Rosemary Cake) from Gotta Get Baked
- Pear Tatin with Rum Caramel Sauce from Jane’s Adventures in Dinner
- Iles Flottantes from Happy Baking Days
- Bananas Foster from MidLife Road Trip
- Baked Espresso Berry Pudding from The Urban Mrs
- Caramel Apple Sheet Cake from Pies and Plots
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