Stag's Breath Poached Pears

Create a variety of moreish desserts using this simple recipe - from Poached Pear Pavlova, Pear Frangipane Tart, or served simply with cream as they are, this is a must try.

Serves 6

  • 6 pears, peeled, (and trimmed so they can "stand")
  • About 500ml of water
  • 150ml Stag's Breath Liqueur 
  • 1 1/2 sticks cinnamon
  • 3-4 Tbs quality honey
  • 2 extra Tbs honey or sugar
  • Cream to pour over the top
  1. If you are able to stand the pears up in the pot they'll be cooking in. If the pears need laying down in order to fit, they don't need trimmed.
  2. Combine the water, Stag's Breath Whisky Liqueur, cinnamon and honey in a large pot and bring to a boil.
  3. Add the pears and simmer gently for about 20 minutes or until the pears are soft enough for a fork to go in easily.
  4. Remove the pears and set aside to cool slightly.
  5. If using the large amount of liquid, spoon out about 3 ladle-fulls of the liquid into a smaller pot, add another 2 Tbs of honey/sugar and set to a vigorous boil. Keep boiling until the liquid is reduced and it turns syrup-y (15-20 minutes).
  6. Serve with the syrup and a touch of cream poured over the pears.
  7. For an extra touch of decadence, try adding a rich chocolate sauce when serving.