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Vanilla Bourbon Poached Pears with Mascarpone Cream

A beautifully presented poached pear topped with whipped cream and drizzled with caramel sauce, served in a white bowl.
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Make elegant, tender poached pears infused with vanilla and bourbon. This simple recipe creates a show-stopping holiday dessert that you can prepare ahead of time.

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
  • 1 orange, sliced
  • 2 cinnamon sticks
  • 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 medium saucepan large enough to hold the pears standing up, combine the water, granulated sugar, bourbon, vanilla bean seeds and pod, orange slices, and cinnamon sticks. Bring the liquid to a simmer over medium heat, stirring until the sugar dissolves.
  3. Gently place the pears into the simmering liquid. The liquid should cover most of the pears. If needed, place a small piece of parchment paper directly on top of the liquid to keep the pears submerged.
  4. Reduce the heat to low. Simmer the pears for 20 to 35 minutes, or until they are tender when pierced with a knife. Cooking time depends on the ripeness of your pears.
  5. Remove the saucepan from the heat. Let the pears cool completely in the poaching liquid to absorb maximum flavor. This can be done at room temperature or in the refrigerator.
  6. While the pears cool, prepare the cream. In a small bowl, whisk together the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
  7. To serve, place one cooled pear in a serving bowl. Spoon a generous amount of the mascarpone cream alongside or over the pear. Drizzle with a few tablespoons of the reduced poaching syrup.

Notes

  • For a thicker syrup, remove the pears and simmer the remaining liquid uncovered over medium-high heat until it reduces by half and coats the back of a spoon.
  • You can make this dessert ahead. Store the cooled pears submerged in their poaching liquid in the refrigerator for up to three days. Reheat gently before serving if desired.
  • Serve these poached pears with vanilla ice cream or a drizzle of caramel sauce for an even richer dessert experience.

Nutrition

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