Let’s Eat | Poached Pears with Rosemary and Bourbon

Poached Pears with Rosemary and Bourbon

Stemilt Growers sent me a complimentary box of their seasonal fruit. I’ve been craving fruit throughout my pregnancy so I was happy to accept these delicious pears. As soon as I opened the box, my kitchen filled with the smell of ripe pears. To be honest, they were some of the sweetest pears I’ve ever had. I don’t know how they do it but I find pears can be temperamental. It’s hard to get them to taste just right. I find that every time I get them in the grocery store they end up flavorless and/or mealy. I could have just sat down on the couch and pounded all twelve pears but I restrained myself. I saved them for a few desserts. This dessert is seriously good. They’re both sophisticated and easy.

Poached Pears with Rosemary and Bourbon

I started with sweet and juicy Bosc pears so the poaching liquid was ‘gilding the lily.’ My husband and I ended up eating both the pears while standing up at the counter. Our intentions were to bring them to the dinner table and eat them like civilized people but we didn’t even make it. I probably would have stabbed him with my utensil if he had tried to steal a spoonful of my pear.

You’ll only need a few spoonful’s of the syrup. It’s almost too sweet to serve a large amount but the liquid creates the most delicious pears.

Poached Pears with Rosemary and BourbonPoached Pears with Rosemary and Bourbon

Poached Pears with Rosemary and Bourbon
Sophisticated and simple dessert made with whole pears, rosemary and bourbon.
Recipe type: Dessert
Serves: 2
  • 1-2 Rosemary Sprigs
  • 1 Cinnamon Stick
  • 2½ cup White Grape Juice
  • ½ cup Bourbon
  • ¾ cup Honey
  • ¼ teaspoon Black Peppercorns
  • 1 Bay Leaf
  • Pinch of kosher salt
  • 2 firm Pears, peeled, stems intact
  • ½ cup Water
  1. Combine rosemary, cinnamon, white grape juice, bourbon, honey, peppercorns, bay leaf and salt in a medium saucepan over medium heat, stirring until everything dissolved.
  2. Bring to a simmer.
  3. Add pears and water, to almost completely submerge the pears.
  4. Cover with lid slightly ajar and simmer, turning occasionally, until pears are tender but not mushy, about 30 minutes.
  5. Using a slotted spoon, transfer pears to a plate. Increase heat and boil poaching liquid until reduced to 1 cup, 10–15 minutes.
  6. Spoon some of syrup over the pears to serve.


Poached Pears with Rosemary and Bourbon

If you make this recipe, be sure to snap a photo and hashtag it #FOODFASHIONANDFUN. I’d love to see what you make!



Poached Pears with Rosemary and Bourbon

Related posts:

2 thoughts on “Let’s Eat | Poached Pears with Rosemary and Bourbon

Leave a Reply

Your email address will not be published. Required fields are marked *