Champagne Poached Pears Recipe


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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.



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