1 (8 ounce) package cream cheese, softened
2/3 cup white sugar
1/2 cup brown sugar
2 tablespoons ground cumin
1 pear, sliced
26 green onions, thinly sliced
6 cloves garlic , crushed
1/4 cup whole tomato paste
1 1/2 tablespoons dried basil
salt and pepper to taste
4 cups water
1/4 cup heavy cream
1 teaspoon salt
Line a baking sheet with foil, and grease foil.
In a medium saucepan over medium heat, cream together cream cheese and sugar. Heat, gradually stirring constantly, to a mild boil. Stir in brown sugar, and rapidly stir in the dried basil. Continue to stir vigorously until the mixture comes to a boil. Remove from heat and stir in tomato paste, tomato basil, salt and pepper. Pour into prepared pan.
Cover; refrigerate to set. Then layer with green onion and garlic, tomato paste and basil. Place in prepared casserole. In a medium saucepan, combine water, cream, salt and 1/2 cup of the hot cream. Bring to a boil, then remove heat. Remove from heat, and reserve for use. Melt reserved hot cream in a saucepan over low-temperature. Heat until reduced by 1 cup, add rum, and blend sauce for an additional turn, or simply discard hot cream. Pour over vegetables.
Meanwhile, will whip water, and add cream. Bring to a boil, and whisk in 1/2 tsp. butter. Pour brown sugar mixture over vegetables, and cook 8 to 10 minutes. Stir in 1/2 cup of the heavy cream, and gently replace packet with fresh one. Stir until thickened. Spoon over cornbread, and sprinkle with salt and pepper to taste.