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Vanilla Bourbon Poached Pears with Honey Mascarpone Cream

A beautifully presented poached pears dessert topped with whipped cream and drizzled with caramel sauce.
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Create an elegant, show-stopper dessert with these tender Vanilla Bourbon Poached Pears. Simmered in a rich, aromatic syrup, these pears are perfect for holidays or dinner parties and pair beautifully with a simple honey mascarpone cream.

Ingredients

Scale
  • 4 firm Bosc or Anjou pears, peeled, stems intact
  • 4 cups water
  • 2 cups granulated sugar
  • 1 cup good quality bourbon
  • 1 vanilla bean, split and scraped
  • 1 orange, sliced
  • 1 cinnamon stick
  • 1/2 cup mascarpone cheese, softened
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the pears: Gently peel the pears, leaving the stems attached for presentation. Use a melon baller or small spoon to core the pears from the bottom, removing the seeds without piercing the top.
  2. Make the poaching liquid: In a large, wide saucepan that fits the pears snugly, combine the water, sugar, bourbon, the scraped vanilla bean seeds and the pod, orange slices, and cinnamon stick. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves completely.
  3. Poach the pears: Carefully place the prepared pears into the simmering liquid. The liquid should mostly cover the pears; if needed, add a little more water. Reduce the heat to low, cover the pan partially, and simmer gently for 25 to 40 minutes, or until the pears are tender when pierced with a small knife. The time depends on the ripeness of your pears.
  4. Cool and infuse: Remove the pan from the heat. Allow the pears to cool completely in the poaching liquid. This step lets the pears absorb maximum flavor. You can do this at room temperature or refrigerate them in the liquid for several hours or overnight.
  5. Make the Honey Mascarpone Cream: In a small bowl, whisk together the softened mascarpone cheese, honey, and vanilla extract until smooth and creamy.
  6. Serve: Remove the pears from the liquid. If you wish to serve them warm, gently reheat them in a small amount of the strained poaching syrup. To serve, place one pear in a bowl, spoon a generous dollop of the Honey Mascarpone Cream alongside it, and drizzle the warm, reduced poaching syrup over the pear.

Notes

  • For a thicker, glossy syrup, remove the pears and simmer the remaining liquid uncovered over medium-high heat until it reduces by about one-third.
  • If you want a red wine variation for a holiday dessert, substitute 2 cups of the water with a dry red wine like Merlot or Cabernet Sauvignon.
  • These poached pears are an excellent make ahead dinner party dessert; they store well in the refrigerator in their syrup for up to one week.

Nutrition

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