Once peeled, decap the pears and keep the cap with the stem.
Slice the apricots and almonds into mirepoix, put them in a container with the rum. Leave to macerate for 1 hour.
Hollow out the core of the pears quite widely. In the vacuum made, incorporate the mixture of apricots and almonds.
Arrange the pears in a baking dish, sprinkle each pear with the maceration syrup, place 1 knob of butter on each pear, sprinkle with caster sugar, add 2 tablespoons of water around. Set the oven to th. 4 (150°C). Put in the oven and cook for about 40 minutes.
Watch the cooking. The pears should be cooked without being marmalade.
Take out of the oven, coat each pear with the remaining cooking juices.
Serve warm.
You can accompany this dessert with whipped cream or even an apricot coulis.
