Ingredients
Scale
- 4 ripe but firm pears (such as Bosc or Anjou)
- 4 cups water
- 1 cup granulated sugar
- 1/2 cup bourbon
- 1 vanilla bean, split and scraped
- 1 lemon, zested and juiced
- 2 cinnamon sticks
- 4 whole cloves
Instructions
- Step 1: Peel the pears, leaving the stems intact. Use a melon baller or small spoon to core them from the bottom, being careful not to cut all the way through.
- Step 2: In a large saucepan, combine the water, sugar, bourbon, vanilla bean (both pod and seeds), lemon zest, lemon juice, cinnamon sticks, and cloves. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
- Step 3: Gently place the pears into the simmering liquid. The liquid should cover most of the pears; if not, add a little more water.
- Step 4: Reduce the heat to low, cover the saucepan, and simmer for 20-30 minutes, or until the pears are tender but still hold their shape. The cooking time will depend on the ripeness of the pears. Turn the pears occasionally to ensure even poaching.
- Step 5: Carefully remove the pears from the poaching liquid and set aside to cool slightly. Increase the heat to medium-high and boil the poaching liquid until it reduces by half, creating a syrup. This should take about 15-20 minutes.
- Step 6: Strain the syrup through a fine-mesh sieve to remove the solids. Serve the pears warm or chilled, drizzled with the bourbon-vanilla syrup.
Notes
- Store leftover poached pears in the syrup in an airtight container in the refrigerator for up to 3 days; the syrup keeps the pears moist and flavorful.
- For a quick reheat, gently warm the pears in the microwave for 30-60 seconds or until just heated through, being careful not to overcook them.
- Serve these elegant pears with a dollop of mascarpone cheese or a scoop of vanilla ice cream for an extra decadent dessert.
- To prevent the pears from browning during poaching, rub them with lemon juice immediately after peeling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American