Here’s an easy and delicious variation on traditional gravy. Pear juice adds some fruitiness while rum adds complexity.
Melt the butter in a large saucepan over medium heat. Once the foam subsides, stir in the flour and cook until light brown, about 2 minutes. Gradually add the chicken broth and pear juice. Simmer over medium heat until thickened, stirring frequently, about 10 minutes. Stir in the rum, and season with salt and pepper, to taste. Serve.