Hey Nolan, I don't want to make you envious, but there's an ABC Bourbon night this Friday. Inspired by Rustic apple dessert and bourbon night, I came up with this pear dessert. I applied Betül's cooking and coloring ideas for apples on pears, and it worked just fine.
4 firm pears, peeled and cored (you can core the pears either before cooking or while eating; it's your call)
2 cups of water
1 1/2 cups of sugar (if you want a really sweet pear, you should use 1/2 cup sugar for each pear)
2 tsp minced ginger
1 tbsp lemon peel
1/4 tsp vanilla extract
few saffron threads
2 tbsp bourbon (I used Maker's Mark)
(I tried to avoid cinnamon, but you can use a cinnamon stick if you like the flavor)
-Peel the pears, but leave the stems, and core them from the bottom. I'm sure there are more appropriate and professional kitchen tools for coring pears, but I used a potato peeler. It was pretty easy. Keep the peeled pears in a bowl filled with water and a little bit lemon juice or they might darken
-Mix the water and sugar in a big enough pot to host the pears (When you place them in the pot, pears should not be too intimate and friendly with each other). Simmer on medium heat. When it's steaming, but not boiling-never let it boil!, stir in ginger, saffron threads, vanilla extract, lemon peel, and bourbon. Mix well and put the pears, stems up. If you cored them, you should let the syrup go in first, otherwise they might resist standing still. The syrup should cover the pears. If not, add half cup of water. If it still doesn't cover, add another half cup. Simmer on low until the pears are cooked, approximately 25-30 minutes.
-After the pears are cooked, take them out with a slotted spoon and let them cool. Do not let them cool down in the syrup; they might get mushy
-After you take the pears out, turn up the heat and boil the syrup for 10-15 minutes. This way, you'll have a thicker syrup
This can be a light or a heavy dessert based on with what you serve it. Choices are numerous:
On lighter side: serve with the syrup OR ice cream or both
On the heavier side: serve the pears stuffed with mix honey and crushed walnuts, almonds, hazelnuts, or pistachios OR with whip cream OR (my favorite) Nolan's Famous Hot Fudge with coffee liquor
