Ingredients

-For the Pears

• 2 Small pears
• 3tbsp Spiced rum (Personal favourite – Redleg Spiced rum)
• 4tbsp Soft brown sugar
• ¼tsp Ground clove
• ½tsp Ground cinnamon
• ½tsp Ground Ginger
• ¼tsp Nutmeg
• 200ml Water

-For the Pancakes

• 130g Gluten free self raising flour
• 170ml Milk
• 1 Large egg
• ¼tsp Xanthan gum
• 1tbsp Sugar
• Pinch of salt
• Knob of butter for frying

Learn more about RedLeg products at www.redlegrum.com

Method

-For the pears

1. In a pot all of your ingredients apart from the pears and heat over medium.
2. Slice your pears in half length ways (try to keep the stem).
3. Add your halved pears to the pot and simmer for until soft (10-15 minutes for small pears.
4. Once your pears are soft remove them from the pot and set aside.
5. turn the heat up to high and reduce the poaching liquid until it is the consistency of syrup.
6. Remove from the heat and add the pears back, coating them with the syrup.
7. Set aside until you have cooked your pancakes.

-For the pancakes

1. In a bowl whisk together your flour, xanthan gum and salt.
2. Add your egg, milk and sugar and whisk together. Don’t worry if it’s a little lumpy this is fine.
3. Heat a non-stick pan over medium heat with a knob of butter.
4. Drop a couple spoons of the batter into the pan and shape into a circle.
5. Once a few bubbles start to form on the top of the pancake flip it over to cook on the other side for 1-2 minutes.
6. Serve 2-3 pancakes per person topped with the pears and drizzled with the syrup.