Champagne Poached Pears
  • CourseDesserts
  • CuisineDessert, Gluten-Free
  • 12 pearfirm and ripe (I recommend using Bosc USA Pears)
  • 1gallon water
  • 1/4cup lemon juice
  • 3bottles champagne(750 ml)
  • 1/2 to 1 cup sugar
  • 3sprigs rosemary3 to 4 inch sprigs
  • 4 to 8oz mascarpone cheese
  • 12small sprigs rosemary
  1. Peel and core pears from the blossom end, leaving stem in place. Cut bottom of pear so it will stand on a flat surface. Place pears in bowl of water and lemon juice to prevent discoloring.
  2. Bring champagne, sugar and 3-inch sprigs of rosemary to boil in a large saucepan. Stand pears in champagne mixture; cover with lid or foil and simmer 25 to 35 minutes or until tender. Baste every 8 to 10 minutes to cover all surfaces with champagne mixture.
  3. Remove pears from heat and cool; baste occasionally. Remove pears from liquid.
  4. In large skillet or shallow pan, reduce liquid and sugar by half. Cool.
  5. Pour sauce on individual serving plate. Stand poached pear in pool. Garnish with mascarpone cheese and a small sprig of rosemary.
Recipe Notes

Recipe compliments of USA Pears