When my neighbor offered me some unusual liqueurs from her too-full liquor cabinet, I said yes.

While I don't drink (not opposed to it, it just triggers headaches and migraine attacks), I do love having new ingredients to inspire recipe development. When I saw the apple rum, I immediately got the idea to flambé something. No idea why, I have never flambéed in my life, but it has always looked like fun on cooking shows.

Here are some tips to keep in mind for your flambé adventures:

• Have the lid next to the pan.
• Remove all possible flammable items from the vicinity.
• Tie your hair back.
• Have a match ready to go.

I decided on pears, which are usually too hard to eat when you buy them, but perfect for cooking up into a caramel sauce for topping. This came together in 15 minutes total.

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