We got some beautiful Texas pears in our Greenling box last week. They’re a bit less juicy than a Bosc pear, but they’re quite firm and hold up well to many cooking techniques.
I also had a ton of leftover sparkling wine from Theresa’s shower, so I thought I would make good use of it as poaching liquid. Cooking with champagne makes dishes much more glamorous, right?
One bottle was perfect for 2 large pears. If you want to serve more than 2, you’re going to need more champagne.
Also, use a pot with a small surface area so that the champagne comes high up on the sides and the pears can be completely submerged.
- 1 bottle of champagne or sparkling wine
- 1 c. sugar
- 1/2 vanilla bean, split lengthwise (I substituted 1/2 tsp. vanilla)
- Zest of 1/4 lemon
- 2 pears, peeled
- Combine the champagne, sugar, vanilla bean and lemon zest in a small pot and bring to a simmer.
- Submerge the pears completely in the simmering liquid and cover. Cook for ~15 minutes for small pears and ~30 minutes for large ones (mine needed 35 minutes).
- After the pears are tender, remove the pot from the heat and let the pears sit in the poaching liquid for at least 30 minutes before serving, or store in the refrigerator for no longer than 1 week.
This was an easy, set-it-and-forget-it dessert that was visually beautiful and tasted great. It seemed rich, but certainly is one of the healthier desserts I’ve made lately. The pears really took on the lemon and vanilla flavors, so make sure you use good vanilla for this! The original recipe calls for rosewater, which I didn’t have, but I’m anxious to add next time I make this.