Champagne-Poached Pears
From the kitchen of CarlyElegant pears poached in pink champagne with lemon zest and rose water, turning tender and perfumed in under half an hour. Serve warm or chilled, straight from the syrup that doubles as dessert sauce.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 11 bottle champagne, preferably pink (about 3 1/2 cups)
- 11 cup sugar
- 1Zest of 1/4 lemon
- 11 teaspoon rose water (optional)
- 11/2 vanilla bean, split lengthwise (optional)
- 12 large pears (such as Bosc) or 4 small pears (such as Seckel)
- 1peeled (firm
- 1slightly underripe pears work best)
Instructions
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.