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Vanilla Bourbon Poached Pears with Mascarpone Cream

A beautifully caramelized poached pear served on a white plate with a dollop of whipped cream and caramel sauce.
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Make this elegant dessert that features tender pears poached in a rich vanilla and bourbon syrup. Serve with a simple mascarpone cream for a comforting, refined treat.

Ingredients

Scale
  • 4 firm Bosc or Anjou pears, peeled, stems left 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 teaspoon whole cloves
  • 1 cup mascarpone cheese, softened
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Combine water, granulated sugar, bourbon, vanilla bean seeds and pod, orange slices, cinnamon stick, and cloves in a saucepan large enough to hold the pears standing up. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves completely.
  2. Gently place the peeled pears into the simmering liquid. The liquid should mostly cover the pears; if not, add a little more water.
  3. Reduce the heat to low, cover the saucepan partially, and simmer the pears until they are tender when pierced with a knife, about 25 to 40 minutes, depending on the ripeness of your pears.
  4. Carefully remove the pears from the liquid and set them aside. Increase the heat to medium-high and boil the remaining poaching liquid, uncovered, for 15 to 20 minutes, or until the syrup reduces and thickens slightly. Remove the vanilla pod, spices, and orange slices.
  5. While the syrup reduces, prepare the mascarpone cream. In a small bowl, whisk together the softened mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
  6. To serve, place one warm or chilled poached pear in a bowl. Spoon a generous dollop of the mascarpone cream next to it. Drizzle the rich vanilla bourbon syrup over the pear and cream.

Notes

  • You can make these poached pears ahead of time. Store the cooled pears submerged in the strained syrup in an airtight container in the refrigerator for up to one week. Reheat gently before serving.
  • For an even more elegant presentation, serve the pears with a scoop of vanilla ice cream instead of the mascarpone cream.
  • If you prefer a less alcoholic flavor, reduce the bourbon to 1/2 cup and substitute the remaining liquid with apple juice or white wine.

Nutrition

Find it online: https://cookincorner.com/poached-pears-vanilla-bourbon-elegant-dessert/