Vanilla Bourbon Poached Pears
Tender pears simmered in a vanilla and bourbon–infused syrup, finished with a glossy reduction.
Ingredients
Main
- 4 pears peeled, halved, and cored
- 1 vanilla bean split lengthwise and seeds scraped
- 2 cups water
- 0.5 cup granulated sugar
- 0.5 cup bourbon
- 1 cinnamon stick
- 2 tablespoons lemon juice
Instructions
Instructions
- In a medium saucepan, combine 2 cups water, 1/2 cup granulated sugar, the seeds and pod of the vanilla bean, and the cinnamon stick. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Add 1/2 cup bourbon and 2 tablespoons lemon juice, stirring to combine.
- Nestle the 4 peeled, halved, and cored pears in the liquid. Cover and reduce heat to low. Simmer for 15–20 minutes, gently turning pears halfway through so they cook evenly.
- Carefully transfer the pears to a plate with a slotted spoon, then increase heat to medium-high. Continue simmering the poaching liquid until it’s reduced by half, about 10 minutes.
- Discard the vanilla pod and cinnamon stick. Return the pears to the pan or spoon the syrup over them before serving.
Notes
Pears can be made a day ahead and stored in their syrup.
To reheat, warm gently in a small saucepan over low heat.