Not buttered rum may not have any dairy in it, but it’s still a strong, sweet, rich drink that’s perfect on a chilly fall or winter evening.
This fruity variation on not buttered rum features sweet, rich roasted pear puree.
The pear puree is basically the same recipe that I used to make my roasted apple Tom Collins, and it’s so lovely combined with light rum in a warm mug.
The roasted pear puree is also delicious eaten with a spoon or as a dessert sauce. If you’re not planning to use it all in a cocktail just leave out the rum. You can spoon it over ice cream or stir it into coconut yogurt. If you do leave the rum out of the puree, you can just add it to your mug when you mix in the water.
Unlike a lot of my cocktails, this recipe is pretty heavy on the sugar. Maple syrup abounds, and I’m not sorry!
Roasted Pear Not Buttered Rum
Yield: 6-8 cocktails, depending on the size of your mug
Ingredients
- 4 small pears, cored, peeled, and diced into 1″ pieces
- 1/4 cup vegan margarine (I used Earth Balance.)
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- juice of 1/2 a fresh lemon
- 6 ounces of light rum (3/4 cup)
- 2 cups boiling water
- cinnamon stick (for garnish)
Method
- To make the roasted pear puree: Preheat the oven to 375F. While the oven preheats, stick an 8″x8″ baking pan in there with the margarine in it. When the oven is ready, toss the pears with the melted margarine, the maple syrup, and the cinnamon. Spread them onto a greased baking sheet and let them bake for 30 minutes (until they are nice and tender), stirring every 10 minutes. Remove them from the oven, and let them cool for a bit. Once they cool, transfer the pears and any liquid from the pan to your blender. Add the lemon juice and rum, and puree until smooth.
- You can make this puree up to a day ahead. If you’re not going to serve your not buttered rum now, transfer the puree to a mason jar, and store it in the refrigerator until you’re ready to use it. You will want the jar to come to room temperature and to give it a good shake before you divide the puree, since it will separate in the fridge.
- Fill up each mug 2/3 of the way with your room temperature pear puree, and top off with boiling water. Stir to combine. Garnish with your cinnamon sticks.
April J Harris
What a lovely, warming fall drink! Love how versatile this recipe is too. Thank you for sharing it with us at the Hearth and Soul Hop, Becky!
Carla
Perfect! This is on the to-do list for the weekend since it will be cold and wet here. Two quick questions, where does the other 2 Tbl spoons of syrup go and the liquid from the baking sheet or the 8×8 pan?
On a different note, is there someplace to preview your book? Thanks, Carla
Becky Striepe
Hey Carla! Thank you for asking about that. The extra maple syrup was from when I was testing and worried that I’d need to sweeten more. I deleted it – it ended up not being necessary. The liquid from the pan goes into the blender with the pears, lemon juice, and rum – you puree it all up together.
I don’t have a preview of the book available, but there are a lot of reviews out with sample recipes. This one from Vegan Richa has a couple of the recipes in it: https://www.veganricha.com/2014/12/peanut-butter-tofu-bowl.html
I hope that this helps! 🙂