Hot buttered rum

By Monica Carbonell
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Credit: <p>THE SOCIAL</p>


  • 1 part pear butter, recipe follows
  • 1 part dark rum
  • 3 parts hot water

Pear Butter

  • 6 pears (approximately 2 pounds) cut into quarters without peeling or coring them
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 cup water
  • 2 tablespoons green cardamom pods
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon allspice
  • 1 orange zested and juiced


  1. In individual mugs, put 1 spoon of pear butter, topped with rum and hot water. Mix until well dissolved.


Pear Butter

  1. In a medium sized pot, over medium heat, place the quartered pears, cardamom pods and water inside. Cover and bring to a boil, reduce to a simmer for 20 minutes until the pears are very soft.
  2. Remove the pot from heat and strain out the contents using a fine mesh strainer and with a bowl on the bottom collect the strained pear. Use a spoon to press out as much juices as possible. Discard hard pieces.
  3. Grab your pot once more and add the strained pear and the rest of the ingredients and let this simmer over low heat for 1 hour. 
  4. Place into sterile containers and this can be refrigerated for 2 weeks! 

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