Whisky-Poached Pears on Toast
Tender slices of ripe pear, gently poached in a warming mix of whisky, honey and vanilla, then layered over toasted crusty bread for a sweet-meets-savoury treat. A smear of mascarpone or cream cheese adds creamy richness, while a drizzle of the fragrant poaching syrup brings it all together.
Perfect for brunch, a light starter, or an elegant snack with a difference, these toasts are simple to prepare but full of flavour. Try with apples for a seasonal twist, or keep it vegan with dairy-free alternatives. Best enjoyed warm, with a cup of coffee or a cheeky dram on the side.
Ingredients:
2 ripe pears, peeled and sliced
100ml water
2 tbsp whisky
2 tbsp honey or sugar
1/2 tsp vanilla extract
4 slices of crusty bread, toasted
Mascarpone or cream cheese (optional)
Instructions:
In a small saucepan, combine water, whisky, honey, and vanilla. Bring to a simmer.
Add the pear slices and poach gently for 5–7 minutes until tender.
Spread mascarpone or cream cheese on toasted bread (if using).
Top with poached pear slices and drizzle with some of the poaching liquid.
Tips & Variations:
Substitute pears with apples for a seasonal twist.
Use dairy-free cream cheese for a vegan option.
In these recipes we haven’t specified the whisky to use, as you know what you like best, and it also allows you to experiment.
However, if you want a start, a good light, vanilla forward single malt to use would be The Glasgow Distillery’s Original. If you are looking to add some smokey depth, try The English Smokey, or if you want something fruity, try Arran Sherry Cask ‘The Bodega’.
