Slice the pear (1/2, about 500 g) into small thin pieces.
Put the sliced pear into a pan, and simmer while evaporating the juices. Simmer over medium heat while stirring for 5 to 6 minutes.
Transfer the cooked pear to a plate, and add 6 grams of sugar to the pan.
When the sugar starts to burn, add the rum little by little to make a caramel sauce. Return the pears to the pan.
Story Behind this Recipe
Shinkou-nashi variety Asian pears are huge, and weigh more than 1000 g per fruit. My husband and I couldn't finish one between the two of us, so I cooked the leftover half to top plain yogurt. This is really easy, and healthy too. You just need 6 grams of granulated sugar for the caramel.
You only need one pan for this. After mixing the pear, caramel and rum sauce, cover with a piece of aluminum foil and let the flavors permeate the pear with residual heat. We like to have it on plain yogurt sprinkled with cinnamon powder.