Blue Mountain Coffee Rum Poached Pears

I like to make these with jamaican coffee, but your favourite filter coffee would do nicely.

Place the coffee in a pan large enough to hold the pears snugly with the sugar and cinnamon and heat gently.

Carefully peel the pears , leaving the stalks intact.

Poach in the sweetened coffee for 20 minutes , turning occasionally.

Turn off the heat , stir in the rum and allow the pears to cool in the coffee mixture.

Transfer to a bowl and chill until ready to serve.

Toserve , place the pear in a pretty , shallow glass dish or bowl and spoon over the coffee syrup.

filter coffee, dark brown sugar, cinnamon stick, dessert pears, dark rum