I agree with the vanilla extract...it will provide a touch of alcohol and complex flavor, as would the original rum. You could also use something as simple as vodka, bc alcohol alone gives smoothness to sauces or fillings (E. G., sometimes in pasta sauce or applesauce).
I think any of the suggestions could work, depending on the flavor you like. But keep in mind - rum isn't sweet, like Amaretto, Fra Angelico, etc. So if there's more than a tablespoon or two involved, you might want to adjust sugar accordingly. Brandy or cognac, even possibly bourbon, would be non-sweet subs.
Agree that you could probably leave it out, if it's a small amount. I think that Amaretto could be a delicious substitution, although it will introduce an almond flavor. Frangelico would add a hazelnut flavor in the same way amaretto would add a almond flavor, but that could work, too. If it's only a teaspoon or so, you could also use vanilla. You could use brandy or cognac -- those don't have the same sort of distinct flavors as amaretto or Frangelico.
How much rum? If it's just a little, you could probably leave it out. I'd be careful with almond extract because it can overpower the pears. I think I'd just use maple syrup, or do you have sherry?
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