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Vanilla Bourbon Poached Pears with Mascarpone Cream

Two beautifully glazed poached pears topped with swirls of whipped cream and a sprinkle of nuts or zest.
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Make melt-in-your-mouth poached pears infused with vanilla and bourbon. This elegant dessert is simple to prepare and perfect for holiday dinners or special occasions.

Ingredients

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

Instructions

  1. Prepare the pears: Peel the pears entirely, leaving the stems intact for presentation. Use a melon baller or small spoon to carefully core the pears from the bottom, keeping the shape whole.
  2. Make the poaching liquid: In a deep, wide saucepan that fits the pears snugly, combine the water, granulated sugar, vanilla bean seeds and pod, bourbon, orange slices, and cinnamon stick. Bring this mixture to a simmer over medium heat, stirring until the sugar dissolves completely.
  3. Poach the pears: Gently place the prepared pears into the simmering liquid. The liquid should mostly cover the pears; if needed, add a little more water. Reduce the heat to low so the liquid maintains a gentle simmer, not a rolling boil.
  4. Cook until tender: Cover the pan partially and let the pears simmer for 20 to 35 minutes. Check for doneness by inserting a small paring knife near the core; it should meet little resistance for a tender, juicy texture.
  5. Cool and infuse: Remove the pan from the heat. Let the pears cool completely in the poaching liquid. This step allows the pears to fully absorb the vanilla and bourbon flavors. You can do this step ahead of time and refrigerate them in the liquid.
  6. Make the topping: While the pears cool, prepare the mascarpone cream. In a small bowl, whisk together the softened mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
  7. Serve: Remove the pears from the liquid. If you want a thicker syrup, boil the remaining poaching liquid rapidly until it reduces by half and becomes glossy. Serve each pear warm or chilled, drizzled generously with the reduced syrup, alongside a dollop of the vanilla mascarpone cream.

Notes

  • For an even more elegant presentation, use red wine instead of water and bourbon for a classic Red Wine Poached Pears flavor profile.
  • If you do not have a vanilla bean, use 2 teaspoons of good quality vanilla bean paste in the liquid.
  • These make an excellent make ahead dessert; store the cooled pears submerged in their strained poaching liquid in the refrigerator for up to three days.

Nutrition

Find it online: https://cookingbycarla.com/easy-poached-pears-vanilla-bourbon-recipe/