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Vanilla Bourbon Poached Pears with Mascarpone Cream

A perfectly glazed poached pear served next to a scoop of vanilla ice cream on a white plate.
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Create an elegant, melt-in-your-mouth dessert by poaching pears in a fragrant vanilla and bourbon syrup. This recipe yields tender fruit bathed in a glossy syrup, served with a simple, rich mascarpone topping.

Ingredients

Scale
  • 4 firm Bosc or Anjou pears, peeled, stems intact
  • 4 cups water
  • 1 cup granulated sugar
  • 1/2 cup bourbon
  • 1 vanilla bean, split and scraped (or 1 tablespoon vanilla extract)
  • 1 orange, sliced
  • 2 cinnamon sticks
  • 1/2 teaspoon whole black peppercorns
  • 1 cup heavy cream
  • 8 ounces mascarpone cheese, softened
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract (if using extract in poaching liquid)

Instructions

  1. Prepare the pears: Peel the pears carefully, leaving the stems on for presentation. Use a melon baller or small spoon to core them from the bottom, removing the seeds while keeping the pear shape whole.
  2. Make the poaching liquid: In a large, deep saucepan wide enough to hold the pears standing up, combine the water, sugar, bourbon, vanilla bean (and seeds), orange slices, cinnamon sticks, and peppercorns. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves completely.
  3. Poach the pears: Gently place the prepared pears into the simmering liquid. The liquid should mostly cover the pears. If necessary, place a circle of parchment paper directly on top of the liquid to keep the fruit submerged.
  4. Cook until tender: Reduce the heat to low and maintain a gentle simmer. Cook for 25 to 40 minutes, turning the pears occasionally, until they are tender when pierced with a thin knife. The cooking time depends on the ripeness of your pears.
  5. Cool and infuse: Remove the saucepan from the heat. Allow the pears to cool completely in the poaching liquid. This step allows the pears to absorb maximum flavor. For best results, chill them in the liquid for several hours or overnight.
  6. Make the mascarpone cream: In a medium bowl, whisk together the softened mascarpone cheese, heavy cream, honey, and 1 teaspoon of vanilla extract until smooth and creamy. Do not overmix.
  7. Serve: Remove the cooled pears from the syrup. If you want a thicker syrup, boil the remaining poaching liquid rapidly until it reduces by half and becomes glossy. Serve each pear warm or chilled, drizzled generously with the reduced syrup and a dollop of the mascarpone cream.

Notes

  • For a red wine variation, substitute 3 cups of the water with a dry red wine like Merlot or Cabernet Sauvignon.
  • If you do not have bourbon, substitute it with an equal amount of dark rum or skip it and add 1/4 cup more water.
  • Use Bosc pears for poaching as they hold their shape better during cooking.
  • This is an excellent make ahead dessert idea; the pears store well in their syrup for up to one week in the refrigerator.

Nutrition

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