My love of bourbons and pure vanilla is top of the list as far as flavor profiles that excite the senses. In this recipe the addition of an orange liqueur such as Cointreau or Grand Marnier welcomes in the warm spices of cinnamon and cardamom.

Poaching to Infuse Flavors

Poaching the pears in water, brown sugar, bourbon, orange liquor, cinnamon & cardamom along with the pure vanilla beans infuses not only the pears but creates a delicious poaching liquid that can be reduced for a caramelized reduction.

Plate the poached pear with vanilla bean ice cream and some toasted pecans, you will enjoy the lightness of the desert with the subtle hints of bourbon and spices with caramel undertones.

Reduce the Poaching Liquid for a Sauce

Reducing the poaching liquid creates an almost caramel style sauce that is easier to make than making butterscotch or caramel. Although, I almost made a butterscotch sauce for this but while I was assembling the poaching liquid I thought, why not reduce the poaching liquid and finish with cream and butter as would be done for butterscotch or caramel.

The ending result gave the sauce all the same flavors that were infused into the pears.

What Pears should I use?

According to Washing State University, there are more than 3000 varieties of pears that are grown worldwide. In the U.S. there are 10 types that are grown commercially. 80% of those pears are grown in the Pacific Northwest.

The 10 types of pears are separated into two categories, Summer Pears & Winter Pears. Summer pears begin harvest in August, those include Bartlett, Red Bartlett & Starkrimson.

Winter pears begin harvest in late August through September to those include Bosc, Comice, Concord, Forelle, Green Anjou, Red Anjou and Seckel.

Local Availability May Dictate Types of Pears

Depending on what time of year and where in the country you may be located this may dictate what pear you should use. Pears can be stored after harvesting as do many other fruit such as peaches.

They are stored in cold storage facilities that slow the ripening process. The time varies from 5 months to 10 months with most pear varieties only being able to hold for 5-6 months; while Red Anjou being able to hold for 8 months in cold storage and Green Anjou for 10 months.

This can help explain why we see Anjou pears for most of the year in the produce department. More info can be found here about the types of pears.

But what type of pears are best for poaching, weather it be in red wine or in this recipe?

Anjou or Bosc varieties are two of the best to use because their texture when ripe are medium firmness and they flavor is not overly sweet.

Two other varieties can be used as well, Forelle and Bartlett, the Forelle is in a similar category of firmness as the first two recommended but ranks lowest of the 10 pears grown commercially for sweetness.

Bartlett pears can be used but they have a tendency to be softer and on the sweeter end of the spectrum. But I am not stopping you from experimenting with what you have or what is available, you may be pleased with the result.

Lessons Learned

Years ago, I was working in a restaurant and had a phone call from a guest asking for a poached pear for a dessert that night. I had some pears on hand regularly but depending on the time of year they would not always be delivered ripe. Many times it was difficult to stay ahead of ripening them at the restaurant.

I attempted to poach the pears I had on hand as we were getting ready to open for dinner service. The underripe pears never got to a point that were knife tender. I had to break it to the guest that I was not able to get the pears cooked to the quality that I wanted to serve.

I was disappointed in myself for trying to expedite an under ripe pear to be ready for dinner service, I should have known better but I wanted to appease the guest.

How ripe should they be?

Ripeness of the pears is a factor for speed of poaching along with the quality of the end product. When picking pears for poaching, the pears should be beginning to ripen. They should have some give when pressing the skin around the top of the pear near the stem.

This allows them to not be overripe and allows the pear to slowly be infused with the flavors of the poaching liquid as well as soften during the poaching process.

Keep an eye on the pears when poaching, turn the pears over throughout the cooking process to ensure they cook evenly. The poached pears can be served warm or served chilled.

Enjoy!