top of page

Orange Bourbon Chai Spice Pears

Kaity Farrell

Fare Isle


Instagram: @fareisle |



3 Bosc pears, peeled, stem on

3 cups water

1 cup maple syrup

¼ cup bourbon

1 split vanilla bean

3 cardamom pods, cracked open

2 star anise pods

½ tsp cloves

1 cinnamon stick

½ tsp grated nutmeg

1 nub of ginger, smashed

1 orange or mandarin, juice and rind


• Add everything to a saucepan. Bring everything to a boil. Reduce to a low boil and cover. Cook until pears are fork tender, which will depend on how ripe they are to begin with. Anywhere from about 15-35 minutes.

• Remove pears from poaching liquid with a slotted spoon and allow to slightly cool on a plate before using them in the cake recipe.

Notes: These pears are also excellent on their own. You can poach more than 3 in this amount of liquid, too. You can swap the whole spices in the poaching liquid for 2 tablespoons of the chai spice blend on the next page if you want.

bottom of page