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Vanilla Bourbon Poached Pears with Caramel Drizzle

A beautifully presented poached pear drizzled generously with thick caramel sauce, sitting on a white plate.
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Make these elegant, yet easy, Vanilla Bourbon Poached Pears. They are tender, spiced fruit bathed in a flavorful syrup, perfect as a show-stopper dessert for holidays or special dinners.

Ingredients

Scale
  • 4 firm but ripe Bosc or Anjou pears
  • 4 cups water
  • 1 cup granulated sugar
  • 1 cup good quality bourbon
  • 1 vanilla bean, split and scraped
  • 1 cinnamon stick
  • 1 strip orange zest
  • 1/2 cup heavy cream (for caramel)
  • 1/2 cup granulated sugar (for caramel)
  • 2 tablespoons unsalted butter (for caramel)

Instructions

  1. Peel the pears, leaving the stems intact. Use a melon baller or small spoon to carefully core the pears from the bottom, removing the seeds.
  2. In a saucepan large enough to hold the pears standing up, combine the water, 1 cup sugar, bourbon, vanilla bean seeds and pod, cinnamon stick, and orange zest. 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 mostly cover the pears; if not, add a little more water.
  4. Reduce the heat to low, cover the pan partially, and poach the pears for 20 to 35 minutes, turning them occasionally, until they are tender when pierced with a knife. The time depends on the ripeness of your fruit.
  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 until it reduces by about half and thickens slightly into a syrup, about 10 to 15 minutes. Strain the syrup to remove the spices and vanilla pod.
  7. To make the caramel drizzle, combine the 1/2 cup sugar in a small, heavy-bottomed saucepan over medium heat. Do not stir initially; let the sugar melt and turn amber. Swirl the pan gently if needed.
  8. Once the sugar is fully melted and deep amber, remove from heat. Carefully whisk in the butter until melted, then slowly whisk in the heavy cream. The mixture will bubble vigorously. Whisk until smooth.
  9. To serve, place one or two warm poached pears on a plate. Spoon a generous amount of the reduced poaching syrup over the pears and drizzle with the bourbon caramel sauce.

Notes

  • You can make these poached pears ahead of time. Store the cooled pears submerged in their strained syrup in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
  • For a red wine poached pears variation, substitute 3 cups of the water with a dry red wine like Cabernet Sauvignon.
  • Serve these tender fruit with a scoop of vanilla ice cream or a dollop of mascarpone cheese for an extra gourmet pear recipe experience.

Nutrition

Find it online: https://juliameal.com/poached-pears-vanilla-bourbon-caramel-drizzle/