Champagne Poached Pears
From solanaceae 15 years ago
- 20 minutes to make
- Serves 4
This is a great dessert when you're home alone with your special someone or when you need to impress a special guest. The rule of if you wouldn't drink it don't cook with it is especially important to this recipe. Read more Served on their own in a pool of the poaching liquid or with a simple sabayon this is as decedent as it gets. See less
Ingredients
- 1 bottle your favorite dry champagne or sparkling wine shopping list
- 1 cup sugar shopping list
- ¼ cup lemon juice shopping list
- 1 pinch saffron threads shopping list
- Zest of 1 orange shopping list
- 1 vanilla bean, split and scraped shopping list
- 2 large firm pears (such as Bosc) or 4 small firm pears (such as Seckle), peeled or partially peeled. shopping list
How to make it
- Combine all the ingredients except the pears in a pot and bring to a simmer.
- Carefully lower the pears into the liquid (adding up to 1 cup water to make sure the fruit is fully submerged).
- Simmer until the pears are tender, 15 to 17 minutes for small pears, 25 to 30 minutes for large ones.
- If serving the same day cool the pears in the cooking liquid for 30 minutes before serving.
- If making ahead, cool the pears and syrup separately. Pears may be stored in syrup in the fridge for up to a week.
People Who Like This Dish 6
- bpye Nowhere, Us
- lunasea Orlando, FL
- bluewaterandsand GAFFNEY, SC
- eclaires Chicago, IL
- katcooks Newport, OR
- juliecake Bluffdale, UT
- laurakaay Oroville, CA
- solanaceae Manchester, NH
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The Rating
Reviewed by 4 people-
Wow, sounds wonderful!
bluewaterandsand
in GAFFNEY loved it
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Wow, sounds amazing! Thanks for sharing it!
laurakaay
in Oroville loved it
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How delightful and elegant - thanks so much. Great recipe...
lunasea
in Orlando loved it
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