Goslings Rum

Goslings Black Seal Poached Pears with Rum Sabayon

Goslings Black Seal Poached Pears with Rum Sabayon

Ingredients(For Eight):

  • 8 firm Bosc Pears peeled stems on, cored, slice the bottoms flat
  • 1/2 cup sugar
  • 1 cup water
  • 1/2 cups white wine
  • 1/2 cup Goslings Black Seal rum
  • 1 tsp vanilla extract
  • 8-10 peppercorns
  • 1-2 bay leaves
  • 1 Constant Comment tea bag
  • 1 stick of cinnamon


  • Place all but the pears in large pot and bring to a boil, lower to simmer.
  • Carefully stand the pears in the hot liquid.
  • If necessary, add additional water to pan liquid to cover pears ¾ of the way.
  • Poach for 25-35 minutes or until fork tender.
  • Let cool in liquid.
  • They may be stored in this poaching liquid, and it may be used again with the addition of some water, or reduced to a syrup and served as a secondary sauce.

Serve at room temperature, one pear per person. oCat with cold rum sabayon.


Cold Rum Sabayon


  • 6 egg yolks
  • 1/2 cup sugar
  • 2 tbs warm water
  • 1/4 cup more or less Gosling’ Black Seal rum
  • 1 pint heavy cream


  • In a double boiler, over simmering water, beat the yolk and water briefly until they froth.
  • Slowly add the sugar.
  • Beat until the mixture begins to thicken nicely.
  • Add the Black Seal in a trickle. Beat, beat, beat.
  • When the consistency is like that of a medium thick sauce, remove from heat.
  • Allow to cool completely.
  • Meanwhile beat the cream into soft peaks.
  • Fold together with the cooled sabayon. Chill until ready to use.
  • Spoon the sabayon over pears.
  • Garnish with a mint sprig.
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