Best Champagne Poached Pears Recipes

Champagne-Poached Pears image

Provided by Victoria Granof

Yield Makes 2 servings

Number Of Ingredients 6

1 bottle champagne, preferably pink (about 3 1/2 cups)
1 cup sugar
Zest of 1/4 lemon
1 teaspoon rose water (optional)
1/2 vanilla bean, split lengthwise (optional)
2 large pears (such as Bosc) or 4 small pears (such as Seckel), peeled (firm, slightly underripe pears work best)

Steps:

1. Combine all the ingredients except the pears in a pot and bring to a simmer.
2. Carefully lower the pears into the liquid (adding up to 1 cup water to make sure the fruit is fully submerged).
3. Simmer until the pears are tender, 15 to 17 minutes for small pears, 25 to 30 minutes for large ones.
4. Cool the pears in the cooking liquid for 30 minutes before serving, or store them in the refrigerator (still in the liquid) for up to a week.

Mimosa Poached Pears with Champagne Sauce image

Provided by Coleen Katz

Time 30m

Number Of Ingredients 9

8 pears
4 c orange juice, frozen concentrate
2 c champagne, dry
1/4 c honey
1 tsp ginger
2 c whipping cream, whipped
2/3 c confectioner's sugar
1 tsp pure vanilla extract
2 Tbsp cocoa, unsweetened

Steps:

1. Make chocolate cake icing first: Beat cream until slightly thickened, about 2 minutes. Gradually add 1/2 Cup of confectioner's sugar, vanilla extract and cocoa. Beat until stiff peaks form, about 3 minutes.
2. Core pears from the bottom, leaving stems in place. Peel pears.
3. In a small dutch oven, whisk together orange juice, champagne, honey and Ginger. Bring to a boil over a medium-high heat.
4. Stuff pears with 1 to 2 tablespoons of chocolate icing each.
5. Add pears to champagne and orange juice simmering in the dutch oven, cover, and simmer for 10 minutes. The icing will melt into the poaching liquid. This will add a subtle chocolate flavor to the pears as well.
6. Remove pears from the poaching liquid with a slotted spoon and set aside in a large bowl.
7. In a separate large mixing bowl, with an electric mixer, mix together 1/3 cup of icing with 2/3 Cup of the poaching liquid and 2 tablespoons of powdered sugar. Mix on high for 1 to 2 minutes.
8. Serve in a saucer type champagne glass or other small shallow dish. Spoon chocolate sauce over warm pears and garnish with a sprig of mint leaves.

CHAMPAGNE-HONEY POACHED PEARS image

Number Of Ingredients 5

2 large pears, peeled, cored and halved
2 tablespoons fresh lemon juice
1/2 cup water
2 cups champagne
6 tablespoons honey

Steps:

* In a small bowl, toss pears with lemon juice and set aside. * Combine water, champagne and honey in a medium saucepan. * Stir over medium heat until honey dissolves. * Add pears to champagne mixture and reduce heat to medium-low. * Cook until pears are tender, turning half-way through, for about 20 minutes. * Cool pears in the champagne mixture for about 30 minutes until using.