Champagne Poached Pears


By Lori Taylor

A show-stoppingly elegant dessert

We can think of no more elegant dessert than Champagne Poached Pears! Your guests will ooh and aah as you serve this stunningly beautiful dessert

Champagne Poached Pears

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Course: Desserts
Cuisine: Gluten-Free, Dessert
Servings: 12 pears


  • 12 pear firm and ripe (I recommend using Bosc USA Pears)
  • 1 gallon water
  • 1/4 cup lemon juice
  • 3 bottles champagne (750 ml)
  • 1/2 to 1 cup sugar
  • 3 sprigs rosemary 3 to 4 inch sprigs
  • 4 to 8 oz mascarpone cheese
  • 12 small sprigs rosemary


  • 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.
  • 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.
  • Remove pears from heat and cool; baste occasionally. Remove pears from liquid.
  • In large skillet or shallow pan, reduce liquid and sugar by half. Cool.
  • Pour sauce on individual serving plate. Stand poached pear in pool. Garnish with mascarpone cheese and a small sprig of rosemary.


Recipe compliments of USA Pears

Champagne Poached Pears

Lori Taylor

Author: Lori Taylor

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

View all posts by Lori Taylor

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