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Bourbon Masala Poached Pears

Here’s a poached pear recipe for the whiskey lover, which combines bourbon and sweet Indian spices in the poaching liquid. The flavors are deepened thanks to a quick steep of the spices before the pears are added along with a reduction of the sauce as a finale. Serve these poached pears in their own rich sauce with a scoop of coconut gelato.

Featuring U.S.A. Pears

Ingredients

710 ml	water
236 ml	bourbon whiskey
2	cinnamon sticks
5	cardamom pods, smashed with the side of a knife
3	cloves
1 5cm-piece	Ginger, cut into 5 or 6 coins
255 g	honey
1	whole vanilla bean, scrapings and pod
3	firm USA Pears, such as Bosc or Red Bartlett

Step 1
In a large saucepan with a lid, combine the water, bourbon, and dry spices, and ginger and bring to a simmer.
Step 2
Stir in the honey and vanilla (including the pod), and set aside to steep for 30 minutes.
Step 3
Once the mixture has cooled slightly, prepare your pears by peeling, quartering, and scooping out the core with a melon baller.
Step 4
Place the pears into the liquid, being sure they are fully submerged. Place the pot over medium heat, cover, and bring to a simmer.
Step 5
Once simmering, reduce the heat to low, cover, and cook until the pears are just tender when pierced with a fork, about 15 minutes. Check on the pears occasionally to be sure they are submerged, gently stirring if necessary.
Step 6
Remove the pears from the liquid and set aside.
Step 7
Increase the heat and bring the sauce to a boil. Continue to boil for 10-15 minutes, or until the mixture is syrupy.
Step 8
Strain the sauce to remove the spices and pour over the still-warm pears.

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Appetizers, Dinner, Lunch, Main Courses, Quick Meals

Bourbon Masala Poached Pears

Ingredients

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