Poached Pears with Rosemary and Bourbon
Sophisticated and simple dessert made with whole pears, rosemary and bourbon.
Prep Time15 minutes mins
Cook Time15 minutes mins
Course: Dessert
Cuisine: American
Servings: 2
Calories: 721kcal
- 1-2 Rosemary Sprigs
- 1 Cinnamon Stick
- 2 1/2 cup White Grape Juice
- 1/2 cup Bourbon
- 3/4 cup Honey
- 1/4 teaspoon Black Peppercorns
- 1 Bay Leaf
- Pinch of kosher salt
- 2 firm Pears peeled, stems intact
- 1/2 cup Water
Combine rosemary, cinnamon, white grape juice, bourbon, honey, peppercorns, bay leaf and salt in a medium saucepan over medium heat, stirring until everything dissolved.
Bring to a simmer.
Add pears and water, to almost completely submerge the pears.
Cover with lid slightly ajar and simmer, turning occasionally, until pears are tender but not mushy, about 30 minutes.
Using a slotted spoon, transfer pears to a plate. Increase heat and boil poaching liquid until reduced to 1 cup, 10–15 minutes.
Spoon some of syrup over the pears to serve.
Serving: 1serving | Calories: 721kcal | Carbohydrates: 153g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 25mg | Potassium: 411mg | Fiber: 2g | Sugar: 149g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg