This is a sweet fruit sauce to serve with ice-cream or hot gingerbread.
12 FLUID OUNCES
14 oz. canned pears, drained, chopped and the syrup reserved
4 tablespoons evaporated milk
2 tablespoons finely chopped preserved ginger
1 tablespoon rum (optional)
Measure 8 fluid ounces 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.
Serve the sauce immediately.