Vanilla Bourbon Poached Pears Recipe saved my dinner party last weekend. The pears taste silky and warm with mellow vanilla, a hint of oak from bourbon, and a glossy, not-too-sweet syrup; this dessert suits dinner hosts and cozy date nights, and it takes about 35–40 minutes, start to finish.
Easy Vanilla Bourbon Poached Pears Recipe
This Vanilla Bourbon Poached Pears Recipe keeps steps simple and timing forgiving. You simmer pears in one pot, stir once in a while, and finish with a quick syrup. You skip tricky techniques and fancy tools, yet you get restaurant polish.
I use firm pears that hold shape, so you don’t babysit them. The poaching liquid pulls big flavor from vanilla, citrus peel, and bourbon, so the ingredient list works hard for you. Your kitchen will smell like a pastry shop with excellent taste in whiskey.
Ingredients You’ll Need
- 4 firm pears (Bosc or Anjou hold shape best; choose ones that feel firm but not rock-hard)
- 2 cups water
- 1 cup apple cider or pear juice (pantry shortcut: use white grape juice in a pinch)
- 1/2 cup bourbon (good mid-shelf works; I like Buffalo Trace or Wild Turkey for vanilla notes)
- 1/2 cup granulated sugar (swap with 1/3 cup maple syrup or light brown sugar for deeper flavor)
- 1 vanilla bean, split, or 2 teaspoons vanilla paste (1 tablespoon pure vanilla extract also works)
- 1 strip orange or lemon peel (use a veggie peeler; avoid the bitter white pith)
- 1 cinnamon stick (or 1/2 teaspoon ground cinnamon)
- 1 star anise (optional, but it adds a gentle licorice vibe)
- Pinch of salt
- Optional toppings: vanilla ice cream, whipped mascarpone, Greek yogurt, toasted almonds or pistachios, shaved dark chocolate
Equipment:
- Medium Dutch oven or wide saucepan (large enough to fit pears snugly in one layer)
- Peeler and small melon baller or paring knife (to core from the bottom)
- Slotted spoon
- Measuring cups/spoons
How to Make Vanilla Bourbon Poached Pears
- Prep: 10 minutes
- Cook: 25–30 minutes
- Total: 35–40 minutes
- Prep the pears. Peel the pears, leaving stems on for style points. Core from the bottom with a melon baller or a small knife. Trim a thin slice from the base so each pear stands upright.
- Build the poaching liquid. Add water, cider, bourbon, sugar, vanilla, citrus peel, cinnamon, star anise, and salt to the pot. Stir to dissolve the sugar.
- Start the simmer. Lay the pears on their sides so the liquid covers them most of the way. Bring the pot to a gentle simmer over medium heat.
- Poach to tender. Rotate the pears every 5–7 minutes for even color. Cook until a thin knife slides in with slight resistance near the core, about 15–20 minutes, depending on ripeness.
- Make the syrup. Lift the pears to a plate. Raise the heat and boil the liquid to a glossy syrup; aim for about half the original volume, 6–8 minutes.
- Glaze the pears. Return the pears to the pot and spoon syrup over them for 1 minute. They’ll pick up shine and extra flavor.
- Choose your temperature. Serve the pears warm for cozy vibes. Or cool to room temp and chill for at least 1 hour for a more pronounced vanilla-bourbon flavor.
- Plate them up. Set each pear upright, spoon on syrup, and add your favorite topping. A scoop of vanilla ice cream or a dollop of whipped mascarpone makes a great finish.
Tips
- Use firm pears; soft pears slump fast and turn mushy.
- Peel gently and keep stems on; the stems help with easy turning and look great.
- Keep the simmer gentle; a hard boil can toughen the fruit.
- Rotate on schedule for even color; uneven cooking leads to patchy texture.
- Taste the syrup before reducing; add a splash more bourbon or a bit more sugar to balance.
- Stop the reduction early if the syrup thickens fast; it should coat a spoon, not clump.
- Strain spices for a clean look if you plan to chill and serve later.
- Don’t walk away at the end; syrup goes from perfect to too thick quickly.
- Serve sauce warm and fluid; if it thickens too much, whisk in a tablespoon of hot water.
Variations To Try
- Gluten-free: Most bourbon from corn and other grains tests fine for many; if sensitive, swap with more cider or a certified GF whiskey alternative.
- Vegan: Use organic cane sugar or maple syrup; serve with coconut whip or dairy-free ice cream.
- Booze-free: Replace bourbon with extra cider and 1 teaspoon vanilla extract; add a squeeze of lemon at the end for pop.
- Low-sugar: Use 1/3 cup sugar and reduce the syrup a minute longer.
- Spice swap: Try cardamom pods, fresh ginger slices, or a few black peppercorns.
- Citrus twist: Use blood orange peel and finish with a tiny squeeze of fresh juice.
- Chocolate finish: Drizzle warm dark chocolate over plated pears.
How to Serve Vanilla Bourbon Poached Pears
Serve warm with vanilla ice cream, or chill and plate with whipped mascarpone or thick Greek yogurt. Spoon extra syrup over the top and sprinkle with toasted nuts for crunch. For drinks, pour a small bourbon, a tawny port, or a not-too-sweet sparkling wine.
Make-Ahead and Storage
Cool pears in their syrup, then store them fully covered in the fridge for up to 5 days. For longer storage, freeze pears in syrup for up to 2 months; thaw overnight in the fridge and expect a softer texture that still tastes great over oatmeal or ice cream. Reheat pears gently in their syrup on low heat for 5–7 minutes, or warm them in the microwave at 50% power in short bursts.
Nutrition Information
Calories: ~250 per serving (1 pear with syrup). Protein: minimal (about 1–2 g). Carbs: moderate to higher from pear and sugar (roughly 45–55 g). Fat: trace unless you add toppings like mascarpone or ice cream.
Vanilla Bourbon Poached Pears
Ingredients
Instructions
- In a medium saucepan, combine water, sugar, split vanilla bean with seeds, lemon zest, and lemon juice.
- Bring the mixture to a gentle simmer, stirring until the sugar is dissolved.
- Add the pears, cut side down, and cover the surface with a round of parchment paper.
- Poach the pears over low heat for 15 minutes.
- Add bourbon and continue poaching for another 8-10 minutes, or until pears are tender.
- Remove pears with a slotted spoon and set aside.
- Increase heat and reduce the poaching liquid to a syrupy consistency, about 5 minutes.
- Serve pears warm or chilled, drizzled with the vanilla bourbon syrup.