Ginger Pear Sauce
|Canned pear halves||14 Ounce, drained and chopped (Reserve Liquid)|
|Evaporated milk||4 Tablespoon|
|Finely chopped preserved ginger||2 Tablespoon|
Measure 8 fluid ounces [1 cup] of the pear syrup and pour it into a small saucepan.
Add the evaporated milk and stir well.
Place the pan over moderate heat and bring the liquid to the boil.
Boil the syrup for 10 minutes or until it has reduced by one third the original quantity.
Remove the pan from the heat and stir in the chopped pears, ginger and the rum if you are using it.