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« Recipe: Bourbon Poached Pears »

Bourbon Poached Pears

Adapted from Martha Stewart Living

Yield: 8 servings


8 Bosc Pears

1 lemon

2 1/2 c sugar

1 vanilla bean, split

1 c bourbon


Peel pears, leaving stems intact. Remove the core from the bottom using a melon ball cutter. (If the base is uneven, use a pairing knife to level.) Toss pears with lemon juice in a bowl as peeled.

Bring 4 cups water, the sugar, and the vanilla bean to a boil in a large saucepan, stirring until sugar dissolves. Add bourbon and stir to incorporate.

Simmer until pears are tender but still hold their shape, about 20 minutes.*

Transfer pears with a slotted spoon to a bowl. 

Cook poaching liquid over medium high heat until reduced to a thick syrup, about 30 minutes. Pour over pears and allow to cool completely.**


*The poaching time will vary based on the variety of pear you are using, as well as the size and ripeness. Typically, firm bosc pears will take at least 20 minutes. The fruit is done when the point of a knife (or a wooden skewer) can be easily inserted -- but the pear is still firm enough to handle. If in doubt, remove the pears sooner than later. They will continue to soften as they cool.

**If the pears will be used for baking, omit this step and reserve the syrup for later use.

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