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Asian Pear Caramel and Rum Confit
Asian Pear Caramel and Rum Confit

Before you jump to Asian Pear Caramel and Rum Confit recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Cash.

Until fairly recently anyone who expressed concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it looks like we all realize our role in stopping and possibly reversing the damage being done to our planet. According to the experts, to clean up the natural environment we are all going to have to make some changes. These modifications need to start occurring, and each individual family needs to become more environmentally friendly. The cooking area is a good place to begin saving energy by going more green.

A lot of energy is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you’re in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electrical power. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. An additional way to save electricity is to keep the condenser clean, because the motor won’t have to operate as often.

The kitchen on its own gives you many small methods by which energy and money can be saved. It is pretty straightforward to live green, after all. Typically, all it takes is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to asian pear caramel and rum confit recipe. To cook asian pear caramel and rum confit you only need 5 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to make Asian Pear Caramel and Rum Confit:
  1. Take 500 grams 1/2 Shinkou Nashi type Asian pear
  2. Get 6 grams Granulated sugar
  3. Get 1 Rum (or wine or water)
  4. Get 1 Low fat plain yogurt
  5. Provide 1 Cinnamon powder
Instructions to make Asian Pear Caramel and Rum Confit:
  1. Slice the pear (1/2, about 500 g) into small thin pieces.
  2. Put the sliced pear into a pan, and simmer while evaporating the juices. Simmer over medium heat while stirring for 5 to 6 minutes.
  3. Transfer the cooked pear to a plate, and add 6 grams of sugar to the pan.
  4. When the sugar starts to burn, add the rum little by little to make a caramel sauce. Return the pears to the pan.

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