1/3 cup plus 1 tablespoon dark rum
1/2 cup pear juice
2 tablespoons sugar
1/3 cup raisins
3 large firm-ripe Bosc or Anjou pears, peeled, cored, and each cut into 8 wedges
1 tablespoon cold unsalted butter
1 pint frozen vanilla yogurt (regular or nonfat)
Combine 1/3 cup rum with pear juice and sugar in a 10-inch heavy skillet and bring to a boil, stirring occasionally. Reduce heat, add the pears and raisins, and simmer, covered, until pears are just tender, about 10 minutes. Remove the lid from the pan and using a slotted spoon, remove the pears to a plate. Boil the poaching liquid, stirring occasionally, until liquid is reduced to a syrup, 5 to 10 minutes. Stir in the butter and the remaining tablespoon rum and return the pears to the pan. Serve over frozen yogurt.