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Vanilla Bourbon Poached Pears with Mascarpone Cream

A single, glossy poached pear topped with a swirl of whipped cream and caramel sauce.
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Make an elegant dessert that feels special without the fuss. These tender poached pears absorb rich vanilla and bourbon flavors, served with a simple, creamy topping.

Ingredients

Scale
  • 4 firm pears (Bosc or Anjou recommended)
  • 4 cups water
  • 1 cup granulated sugar
  • 1/2 cup bourbon
  • 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
  • 1 cinnamon stick
  • 1 strip orange zest
  • 1 cup mascarpone cheese
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for cream)

Instructions

  1. Peel the pears, leaving the stems intact. Use a melon baller or small spoon to carefully core them from the bottom.
  2. In a saucepan large enough to hold the pears standing up, combine the water, granulated sugar, bourbon, vanilla bean seeds and pod, cinnamon stick, and orange zest. Bring this mixture to a simmer over medium heat, stirring until the sugar dissolves completely.
  3. Gently place the prepared 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 saucepan partially, and simmer the pears until they are tender when pierced with a knife, about 20 to 35 minutes, depending on the ripeness of your fruit.
  5. Once tender, remove the saucepan from the heat. Let the pears cool completely in the poaching liquid to absorb maximum flavor. This step helps create that glossy finish.
  6. While the pears cool, prepare the mascarpone cream. In a small bowl, whisk together the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
  7. To serve, place one or two cooled poached pears on a plate. Spoon a generous dollop of the mascarpone cream alongside or over the pear. Reduce the remaining poaching liquid over high heat until it thickens slightly into a light syrup, then drizzle this over the pear and cream.

Notes

  • For an even more elegant presentation, use the poaching liquid reduction as a sauce. Simmer it until it coats the back of a spoon.
  • If you prefer a deeper color, substitute 1 cup of the water with 1 cup of dry red wine for a Red Wine Poached Pears variation.
  • These poached pears are a wonderful make ahead dessert; store them submerged in their cooled syrup in the refrigerator for up to three days.

Nutrition

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