2 peeled Bosc pears, cored and cut into 1-inch-thick wedges
2 tablespoons white rum
Cinnamon sticks (optional)
How to Make It
Combine the first 4 ingredients in a medium saucepan, and bring to a boil. Reduce heat, and simmer 5 minutes. Add pears, and cook until tender (about 10 minutes). Pour the rum into saucepan; cook 1 minute. Divide pears and sauce between 2 dishes. Garnish pears with cinnamon sticks, if desired.