A perfect fall/winter dessert and a great excuse to bust out the ice cream even if it’s chilly outside! The sauce on this is crazy delicious!
Rum Butter Sauce:
For Rum Butter Sauce, combine ingredients in a small pot and heat over low heat until it’s bubbling. Stir continuously while sauce simmers for 5-6 minutes until sauce thickens slightly. Remove from heat and let cool.
For pears, add 1 tablespoon butter to a nonstick skillet over medium heat. Once butter is melted, add pears, quartered. Cook for 2-3 minutes per side until pears are caramelized. Cook pears in batches if your skillet isn’t large enough.
Serve warm pears with a scoop of ice cream, drizzled with the rum butter sauce and garnished with fresh mint.
Rum butter sauce will store great in the fridge for a week.