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Elegant Vanilla Bourbon Poached Pears

A single, glossy poached pear served on a white plate with a dollop of whipped cream and dark syrup.
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Make these tender, aromatic Vanilla Bourbon Poached Pears. This simple recipe yields an elegant dessert perfect for holidays or special occasions, served warm with a creamy topping.

Ingredients

Scale
  • 4 firm pears (Bosc or Anjou recommended)
  • 4 cups water
  • 1 cup granulated sugar
  • 1 cup good quality bourbon
  • 1 vanilla bean, split and scraped
  • 1 orange, sliced
  • 2 cinnamon sticks
  • 1 teaspoon whole black peppercorns

Instructions

  1. Peel the pears, leaving the stems intact. Use a melon baller or small spoon to carefully core the pears from the bottom, removing the seeds.
  2. In a saucepan large enough to hold the pears standing up, combine the water, sugar, bourbon, vanilla bean seeds and pod, orange slices, cinnamon sticks, and peppercorns.
  3. Bring the liquid to a simmer over medium heat, stirring until the sugar dissolves completely. This creates your aromatic poaching liquid.
  4. Gently place the prepared pears into the simmering liquid. The liquid should mostly cover the pears. If needed, place a small piece of parchment paper directly on top of the liquid to keep the fruit submerged.
  5. Reduce the heat to low. Poach the pears gently for 20 to 35 minutes, depending on the ripeness and size of your fruit. You want them tender when pierced with a knife, but not mushy.
  6. Remove the pan from the heat. Let the pears cool completely in the poaching liquid. This step allows the pears to absorb maximum flavor.
  7. Once cool, carefully remove the pears. If you wish to reduce the syrup, return the liquid to the stove and simmer until it thickens slightly into a glaze consistency.
  8. Serve the poached pears warm or chilled, drizzled generously with the reduced syrup. Pair with a dollop of mascarpone cheese or vanilla ice cream for a showstopper dessert.

Notes

  • For a Red Wine Poached Pears variation, substitute 3 cups of the water and 1 cup of the bourbon with a dry, full-bodied red wine.
  • You can make these ahead of time. Store the cooled pears submerged in the strained poaching liquid in an airtight container in the refrigerator for up to one week. Reheat gently before serving.
  • If you do not have a vanilla bean, use 1 tablespoon of pure vanilla extract, added only after removing the liquid from the heat.

Nutrition

Find it online: https://cutcooktaste.com/poached-pears-vanilla-bourbon-recipe/