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Vanilla Bourbon Poached Pears with Mascarpone Cream

A single, beautifully caramelized poached pears resting on a swirl of whipped cream, drizzled with syrup.
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Make these elegant, yet easy, Vanilla Bourbon Poached Pears. They are tender, spiced, and perfect as a make ahead dessert for holidays or special dinners.

Ingredients

Scale
  • 4 firm pears (Bosc or Anjou recommended)
  • 4 cups water
  • 1 cup granulated sugar
  • 1/2 cup bourbon
  • 1 vanilla bean, split and scraped
  • 2 cinnamon sticks
  • 1 strip orange zest
  • 1 cup mascarpone cheese
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Peel the pears, leaving the stems intact. Use a melon baller or small spoon to carefully remove the core from the bottom of each pear.
  2. In a saucepan large enough to hold the pears standing upright, combine the water, granulated sugar, bourbon, vanilla bean seeds and pod, cinnamon sticks, and orange zest. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves completely.
  3. Gently place the prepared pears into the simmering liquid. The liquid should mostly cover the pears; if needed, add a little more water.
  4. Reduce the heat to low, cover the saucepan partially, and let the pears poach for 20 to 35 minutes, or until they are tender when pierced with a knife. The time depends on the ripeness of your pears.
  5. Carefully remove the pears from the liquid and set them aside.
  6. Increase the heat to medium-high and boil the remaining poaching liquid, uncovered, for about 10 to 15 minutes, or until the syrup reduces and thickens slightly. Remove the vanilla pod, cinnamon sticks, and orange zest.
  7. While the syrup reduces, prepare the cream: In a small bowl, whisk together the mascarpone cheese, powdered sugar, and vanilla extract until smooth.
  8. To serve this gourmet fruit dessert, place one warm or room temperature pear in a serving dish. Spoon a generous amount of the mascarpone cream alongside or over the pear. Drizzle the warm, reduced bourbon syrup over the pear and cream.

Notes

  • You can make the pears and the syrup up to three days ahead. Store the cooled pears submerged in the strained syrup in an airtight container in the refrigerator. Reheat gently before serving.
  • For an even more impressive presentation, serve these poached pears with a scoop of vanilla ice cream or a piece of flaky puff pastry.
  • If you prefer a non-alcoholic version, substitute the bourbon with an equal amount of apple juice and add 1 teaspoon of almond extract for depth.

Nutrition

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