Mother Earth Living

Food Matters

All about fresh, flavorful food

Add to My MSN

Champagne Poached Pears Recipe

1/20/2014 12:24:00 PM

Tags: Poached Pears, Dessert Recipes, Victoria Greenstreet

We opened a bottle of champagne for New Year’s and didn’t finish it! Lucky for us, we had just enough left over to make a half batch of these blushing poached pears. They are a festive addition to any brunch, serve chilled or warm with a dollop of plain Greek yogurt. If you are craving something a bit more savory, then slice the pears into wedges and toss with arugula, olive oil, Champagne vinegar, goat cheese and toasted nuts. Of course they always make an elegant dessert, garnish with a quenelle of vanilla ice-cream and voilà!

Champagne Poached Pears
Photo by Victoria Greenstreet

Champagne Poached Pears Recipe

• 1 750 ml bottle rosé champagne or sparkling wine
• 2 1/4 cups water
• 1/4 cup plus 2 tablespoons sugar
• 1 vanilla bean, split
• 6 whole peppercorns
• 4 firm pears, peeled with stems intact

1. In a medium saucepan over medium-high heat warm the champagne, water, sugar, vanilla bean and peppercorns until the sugar dissolves, stirring occasionally.

2. Once the sugar is dissolved, add the pears and make sure that they are fully submerged in the liquid, put a small plate over the top to weigh down if necessary.  Bring to a gentle simmer and cook until soft and cooked through, about 20-25 minutes.

3. Turn off the heat and let the pears cool in the poaching liquid for about 20 minutes.

4. Remove the pears from the liquid and bring the liquid to a boil, reduce until about 1/2 of a cup of liquid remains. Drizzle the sauce over each pear and serve with plain Greek yogurt for brunch or vanilla ice-cream for dessert. Serves 4

Can be stored in an airtight container in the refrigerator for 2-3 days. Rewarm or serve chilled.

*Tip: If you want your pears to stand tall then slice the bottoms off and serve upright.


Victoria Greenstreet is inspired by seasonal ingredients. Her focus is whole foods and gluten-free cookery. She is a classically trained chef, freelance food writer, stylist and photographer. She is currently working on her first cookbook due in the winter of 2014. Visit her blog Honey Dumplings for more recipes and culinary adventures.



Related Content

Try This: Layered Bean Dip Recipe for a Skinny Super Bowl Sunday

Super Bowls don't have to leave you in a stuffed, sleepy stupor. Snack on this layered bean dip reci...

How to Make Homemade Yogurt

Learn how to make homemade yogurt with this seasonal yogurt recipe.

Granola Bites Recipe

Healthy and lightly sweet, these granola bites are perfect for packing in your child's lunch. Make y...

Victoria’s Tomato Soup Recipe

This tomato soup recipe packed with Italian tomatoes is perfect any time of the year.

Content Tools




Post a comment below.

 



Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.