Smoked Pears with Bourbon

Ingredient Spotlight

Applewood smoking chips

Chunks or chips of apple tree wood used in a smoker or on a grill to add a mild, sweet, fruity smoke to foods; popular in American and barbecue cooking. They smell subtly sweet and impart a light, fruit-forward smoke that’s especially nice with fruit, pork, poultry, and vegetables. You can find them at grocery stores, home improvement/BBQ shops, and online. Substitute with other mild fruit woods such as cherry or maple, or use a few drops of liquid smoke sparingly if you don’t have a smoker.

Ingredient Spotlight

Bosc pears

A pear variety with a long neck and russeted brown skin prized for its firm, dense flesh and honeyed, slightly spicy flavor; commonly used for poaching, roasting, or baking because it holds its shape. Though widely available in many U.S. supermarkets, some cooks may not distinguish it from Bartlett or Anjou. Look for them at grocery stores and farmers’ markets; good substitutes are Anjou or Bartlett pears—choose firmer specimens for poaching or roasting to mimic Bosc’s texture.

Ingredient Spotlight

Flaky sea salt (for finishing)

A coarse, flaky sea salt (examples include Maldon or fleur de sel) used at the end of cooking to add a delicate crunch and bright salt burst. It has a light, clean salinity and a noticeable flake texture that enhances texture and presentation more than regular table salt. Available at supermarkets, specialty food shops, and online. If you don’t have it, use coarse sea salt or kosher salt for seasoning during cooking, but note they lack the same delicate crunch and visual appeal as a true finishing flake.