Flambeed Pear Pecan Caramel Sauce with apple rum | Recipe Renovator

The taste of apple pie a la mode with caramel sauce, without having to make pie!

When my neighbor offered me some unusual liqueurs from her too-full liquor cabinet, I said yes. While I don’t drink (not opposed to it, it just triggers headaches and migraine attacks), I do love having new ingredients to inspire recipe development. When I saw the apple rum, I immediately got the idea to flambé something. No idea why. I have never flambéed in my life. But it has always looked like fun on cooking shows. I decided on seasonal pears, which are usually too hard to eat when you buy them, but perfect for cooking up into a caramel sauce for topping. This came together in 15 minutes total.

Serve pear-pecan caramel sauce by itself as dessert, over coconut milk ice cream (shown), cheesecake (regular or vegan), blondies, or even pumpkin pie for a dessert mashup. Husband tested and approved.

Notes: If your version of paleo includes grass-fed butter and coconut sugar, then this is paleo. Skip the rum and pecans for the migraine diet. Coconut sugar is low-glycemic, but is still sugar. Vegans and dairy-free people can use Earth Balance to replace the butter.

Suitable for:

low-sodium, migraine, gluten-free, dairy-free, vegan, vegetarian, paleo, reduced-sugar diets

Not for:

Whole30 diets
Flambeed Pear Pecan Caramel Sauce with apple rum | Recipe Renovator

You might also like:

Vanilla pear sauce from Cooking Light (regular sugar and butter)
Pear-apple crisp from Frugal Nutrition (paleo)

Flambeed Pear Pecan Caramel Sauce with apple rum | Recipe Renovator

Flambéed pear-pecan caramel sauce

5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Dinner, Lunch
Cuisine American
Servings 6 servings as sauce


  • 3 tbsp butter (unsalted) Earth Balance for vegan version
  • 3 tbsp coconut sugar (organic)
  • 1/2 tsp cinnamon preferably Saigon or Vietnamese
  • 1/2 cup pecans roughly chopped (60 g)
  • 4 pears Bartlett or Danjou
  • 1/4 cup apple rum dark rum, brandy


  • Put a medium-sized skillet or sauté pan on medium heat. You'll need a lid for the pan or one a bit larger. Add the butter.
  • When butter is melted, sprinkle over the sugar and cinnamon. Swirl to mix.
  • Begin coring, peeling, and roughly chopping the pears, adding each to the pan as you finish so they don't start to brown.
  • When all the pears are in the pan, add the pecans and stir. Cook until pears are soft (fork-tender) but not yet mushy.
  • Warm the rum in the microwave until steaming but not boiling.
  • Get ready to flambé: Have the lid next to the pan. Remove all possible flammable items from the vicinity. Tie your hair back. Have a match ready to go.
  • Pour the warm rum over the pear mixture. Cover for about 30 seconds. Uncover, set the lid down. Light the match. Hold the pan off the stove and light the mixture, keeping your body parts out of the way.
  • Wait until the alcohol burns off, then stir one last time.
  • Serve warm if possible, on its own or over any one of the following: vanilla ice cream, cheesecake, blondies, pumpkin pie.