Champagne Poached Pears
Feb 18, 2014, Updated Jun 14, 2022
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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
Ingredients
- 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
Instructions
- 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.
Notes
Recipe compliments of USA Pears
Nutrition information is automatically calculated, so should only be used as an approximation.
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