Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Brown Sugar and Bourbon Poached Pears Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 75 reviews

Delight in tender Bosc pears poached to perfection in a luscious blend of bourbon, brown sugar, and warm spices. This elegant dessert features pears simmered gently in a spiced bourbon syrup until soft and flavorful, served warm or chilled with the reduced syrup for a stunning finish.

  • Total Time: 40 minutes
  • Yield: 4 pears

Ingredients

Pears

  • 4 Bosc pears

Poaching Liquid

  • 3 cups water
  • ½ cup sugar
  • ½ cup packed brown sugar
  • ½ cup bourbon
  • 2 cinnamon sticks
  • 2 teaspoons vanilla extract
  • ½ teaspoon whole cloves
  • ½ teaspoon nutmeg

Instructions

  1. Make the poaching liquid: In a Dutch oven or large saucepan, combine water, bourbon, sugar, brown sugar, cinnamon sticks, cloves, and nutmeg. Bring the mixture to a boil over medium-high heat, then reduce to a simmer to develop flavors.
  2. Prepare the pears: While the poaching liquid heats, carefully peel and core the Bosc pears, keeping them whole for poaching.
  3. Poach the pears: Once the mixture is simmering and the pears are ready, gently add the pears to the Dutch oven. Spoon the poaching liquid over the pears to coat them, noting that the liquid may not fully cover the fruit. Stir and rotate the pears every 5 minutes to ensure even cooking for about 20-25 minutes until tender.
  4. Remove and reduce: Using a spider skimmer or slotted spoon, carefully lift the pears out of the poaching liquid and place them on a serving plate or shallow bowl. Increase the heat and bring the remaining poaching liquid to a boil again. Allow it to reduce by half to thicken into a syrup, then remove the cinnamon sticks and cloves.
  5. Serve: Serve the pears warm by spooning the hot poaching reduction over them, or refrigerate the pears in the syrup to serve chilled later. The spiced bourbon syrup adds a rich, sweet finish that complements the pears beautifully.

Notes

  • Use Bosc pears for their firm texture that holds well during poaching.
  • Rotate the pears regularly during poaching since the liquid may not cover them completely, ensuring even cooking.
  • The poaching syrup can be reduced to a glaze and drizzled over ice cream or other desserts.
  • For a non-alcoholic version, substitute bourbon with apple juice or water with a splash of vanilla extract.
  • Chilling the pears in the syrup allows the flavors to intensify and meld beautifully.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American, French

Find it online: https://recipesvibe.com/brown-sugar-and-bourbon-poached-pears-recipe/