Orange Bourbon Chai Spice Pears
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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.