Spiked Chai Poached Pears

Posted by Alayne Gardner-Carimi on

Serve these poached pears in their own rich sauce with a scoop of vanilla bean ice cream-- you may want to make extra to enjoy in the Pear-fect Bourbon cocktail below.

Ingredients (4 servings)
3 cups water
1 cup vomFASS Two Georges High Corn Bourbon
2 cinnamon sticks
5 cardamom pods, smashed with the side of a knife
3 cloves
1 two-inch piece of ginger, cut into 5 or 6 coins
1 cup honey
1 whole vanilla bean, scrapings, and pod
2 Tbsp Williams Christ Pear Balsamic Star
4 firm Pears, such as Bartlett

In a large saucepan with a lid, combine the water, bourbon, dry spices, and ginger and bring to a simmer. 
Stir in the honey and vanilla (including the pod), and set aside to steep for 30 minutes. 
Once the mixture has cooled slightly, prepare pears by peeling, quartering, and scooping out the core with a melon baller. 
Toss pears in Williams Christ Pear Balsamic Star, then place the pears into the liquid, being sure they are fully submerged.
Place the pot over medium heat, cover, and bring to a simmer.
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.
Remove the pears from the liquid and set aside.
Increase the heat and bring the sauce to a boil.
Continue to boil for 10-15 minutes, or until the mixture is syrupy.
Strain the syrup to remove the spices.
Drizzle over the still-warm pears.
Save any Spiked Chai Pear syrup to enjoy in Spiked Pear Cocktails.

Share this post

← Older Post Newer Post →

Leave a comment

Please note, comments must be approved before they are published.