Ingredients
Scale
- 4 ripe but firm pears (Bosc or Anjou), peeled, halved, and cored
- 4 cups water
- 1 cup granulated sugar
- 1/2 cup bourbon
- 1 vanilla bean, split lengthwise
- 1 cinnamon stick
- 2 strips lemon zest
- 1 tablespoon lemon juice
Instructions
- Step 1: In a large saucepan, combine the water, sugar, bourbon, vanilla bean (including seeds scraped from the inside), cinnamon stick, and lemon zest. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
- Step 2: Gently add the pear halves to the simmering liquid. Ensure the pears are mostly submerged; if not, add a little more water.
- Step 3: Reduce the heat to low, cover the saucepan, and simmer for 15-25 minutes, or until the pears are tender but not mushy. The cooking time will depend on the ripeness of the pears.
- Step 4: Carefully remove the pears from the poaching liquid with a slotted spoon and place them in a bowl.
- Step 5: Increase the heat to medium-high and bring the poaching liquid to a boil. Cook for 10-15 minutes, or until the liquid has reduced by about half and is slightly thickened. Stir in the lemon juice.
- Step 6: Remove the vanilla bean, cinnamon stick, and lemon zest from the reduced poaching liquid. Pour the warm poaching liquid over the pears and let them cool slightly before serving. The pears can be served warm or chilled.
Notes
- Store leftover poached pears in an airtight container in the refrigerator, submerged in the poaching liquid, for up to 3 days.
- For a quick reheat, gently warm the pears and some of the poaching liquid in the microwave in 30-second intervals until heated through.
- Serve these bourbon-infused pears with a dollop of mascarpone cheese or a scoop of vanilla ice cream for an extra touch of indulgence.
- Don't discard the spent vanilla bean after poaching; tuck it into your sugar jar to infuse it with a delicate vanilla aroma.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American