Poached Pears In Champagne

Course : Fruits
Serves: 6
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6 medium firm -- ripe pears, peeled, with stem intact
5 1/2 cups brut champagne
3/4 cup water
3/4 cup sugar
2 strips orange rind
1 piece cinnamon stick
1 piece vanilla bean -- split lengthwise
1/2 cup dried cranberries
5 1/2 cups chocolate chips melted over a double boiler

Preparation / Directions:

In a saucepan combine the champagne, water, sugar, orange rind, cinnamon and vanilla, bring to a boil, stirring, and simmer until sugar is dissolved. Arrange pears in poaching liquid, cover with a round of parchment or wax paper and simmer, turning occasionally, 10 minutes, or until just tender. Transfer pears to a bowl and strain liquid over them. Chill, covered, for up to 2 days. With a spoon, transfer to a plate. Reduce poaching liquid until syrupy, let cool. Melt chocolate, dip the bottom half of each pear in chocolate and transfer to a serving platter. Chill for at least 2 hours or up to 6. Before serving, drizzle pears with syrup and garnish with cranberries.


Nutritional Information:

105 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 27g Carbohydrate; 0mg Cholesterol; 2mg Sodium

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