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Vanilla Bourbon Poached Pears with Mascarpone Topping

A beautifully presented single poached pear topped with whipped cream, caramel sauce, and a sprinkle of zest.
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Make this elegant, yet easy, dessert for your next dinner party. Tender pears simmer in a warm vanilla and bourbon syrup, served with a simple, creamy mascarpone topping.

Ingredients

Scale
  • 4 firm pears (Bosc or Anjou), peeled, stems intact
  • 4 cups water
  • 1 cup granulated sugar
  • 1 cup bourbon
  • 1 vanilla bean, split and scraped
  • 1 orange, sliced
  • 1 cinnamon stick
  • 1/2 cup mascarpone cheese
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract

Instructions

  1. Combine water, sugar, bourbon, vanilla bean seeds and pod, orange slices, and cinnamon stick in a saucepan large enough to hold the pears upright. Bring the liquid to a simmer over medium heat, stirring until the sugar dissolves.
  2. Gently place the peeled pears into the simmering liquid. The liquid should mostly cover the pears; if needed, add a little more water.
  3. Reduce the heat to low, cover the pan partially, and simmer for 20 to 35 minutes, or until the pears are tender when pierced with a fork. Cooking time depends on the ripeness of your pears.
  4. Carefully remove the pears from the liquid and set them aside.
  5. Increase the heat to medium-high and boil the remaining poaching liquid until it reduces by about half and thickens slightly into a glossy syrup, about 10 to 15 minutes. Remove the vanilla pod, orange slices, and cinnamon stick.
  6. While the syrup reduces, prepare the topping: In a small bowl, whisk together the mascarpone cheese, honey, and vanilla extract until smooth.
  7. To serve, place one warm or chilled poached pear in a bowl. Spoon a generous amount of the reduced syrup over the pear. Top with a dollop of the honey mascarpone cream.

Notes

  • You can make this dessert ahead of time. Store the cooled pears submerged in the strained poaching liquid in the refrigerator for up to three days. Reheat gently before serving.
  • For a non-alcoholic version, substitute the bourbon with apple juice or white grape juice.
  • If you want a deeper color, use red wine instead of water in the poaching liquid for a Red Wine Poached Pears variation.

Nutrition

Find it online: https://pureplatepath.com/poached-pears-vanilla-bourbon-mascarpone/