4 navel oranges, peeled and supremed
1 tablespoon bourbon (optional)
¼ teaspoon Pure Madagascar Bourbon Vanilla Extract
½ teaspoon ground cinnamon
½ teaspoon crystallized ginger, finely minced
Pinch grated nutmeg
1 pear, peeled and diced
⅓ cup sugar
2 tablespoons water
vanilla ice cream (for serving; optional)

Mix orange supremes, bourbon, vanilla extract, cinnamon, crystallized ginger, and nutmeg in a medium bowl and set aside to marinate.

In a medium saucepan, bring the diced pear, water, and sugar to a boil over medium-high heat, stirring often. Reduce the heat to medium and simmer until the liquid is syrupy, about 8 minutes. Pour the pear mixture over the oranges and mix well. Refrigerate until cold. Serve spooned over soft cheese and crackers, or over vanilla ice cream if desired.

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Julie comes from a family passionate about food: Her grandmother made the biscuits and gravy, her father made the chicken and dumplings, and her mother made anything and everything, with a flourish of buttercream on top. Her parents blazed a trail of comfort food from their beginnings in the Midwest to Julie's current home in the South. She lives with her husband Mike and their two dogs in Raleigh, and is the creator of Willow Bird Baking.