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Vanilla Bourbon Poached Pears with Mascarpone Cream

A perfectly glazed poached pear topped with a dollop of whipped cream, served on a white plate.
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You make tender, melt-in-your-mouth pears infused with vanilla and bourbon. Serve this elegant fruit dessert warm with a simple, creamy topping for a sophisticated finish.

Ingredients

Scale
  • 4 firm pears (Bosc or Anjou work well)
  • 4 cups water
  • 1 cup granulated sugar
  • 1 vanilla bean, split and scraped
  • 1/2 cup bourbon
  • 1 orange, sliced
  • 1 cinnamon stick
  • 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 core them from the bottom.
  2. In a medium saucepan large enough to hold the pears standing up, combine the water, granulated sugar, bourbon, vanilla bean (pod and seeds), orange slices, and cinnamon stick. Bring this poaching liquid to a simmer over medium heat, stirring until the sugar dissolves.
  3. Gently place the prepared pears into the simmering liquid. The liquid should mostly cover them. If needed, place a small piece of parchment paper directly on top of the pears to keep them submerged.
  4. Reduce the heat to low. Simmer gently for 20 to 35 minutes, turning the pears occasionally, until they are tender when pierced with a fork. Do not let them boil rapidly, or they will fall apart.
  5. Remove the saucepan from the heat. Let the pears cool completely in the poaching liquid. This step lets them absorb maximum flavor.
  6. While the pears cool, prepare the topping. In a small bowl, whisk together the mascarpone cheese, powdered sugar, and vanilla extract until smooth.
  7. Once cooled, remove the pears from the liquid. You can reduce the remaining liquid on high heat until it thickens slightly into a syrup, if desired.
  8. To serve, place one or two pears in a bowl. Spoon the mascarpone cream alongside or on top, and drizzle with the reduced syrup.

Notes

  • For the best texture, use pears that are ripe but still firm. Avoid overly soft fruit.
  • You can make this a red wine poached pears recipe by substituting 3 cups of the water with a dry red wine.
  • This is a great make ahead dessert; store the cooled pears submerged in their liquid in the refrigerator for up to three days.

Nutrition

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