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Here's one from my college days:
Peel, core and cut 3 or 4 fresh pears. 1" chucks work well.
Simmer them in dark rum until transparent and remove pears.
Add maple syrup and cook on medium/high until syrupy. Sometimes I add brown sugar for taste or to thicken. As it starts to thicken, add about 1/2 cup of zante currents (little black raisins available at store). Reduce to a simmer and return pears to mixture until they are warm.
Serve over the best vanilla ice cream you can find. Terrific.
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Never practice moderation to excess.
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