Champagne Poached Pears Recipes

CHAMPAGNE-POACHED PEARS

Champagne-Poached Pears image

If you only have time for a dessert after the kids are in bed, try something elegant and expedient, like poached pears. This recipe works best with pink champagne.

Provided by Victoria Granof

Categories Champagne Fruit Dessert Poach Valentine's Day Quick & Easy Lemon Pear Winter Cookie Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 2 servings

Number Of Ingredients 6

Ingredients

1 bottle champagne, preferably pink (about 3 1/2 cups)
1 cup sugar
Zest of 1/4 lemon
1 teaspoon rose water (optional)
1/2 vanilla bean, split lengthwise (optional)
2 large pears (such as Bosc) or 4 small pears (such as Seckel), peeled (firm, slightly underripe pears work best)

Steps:

1. Combine all the ingredients except the pears in a pot and bring to a simmer.
2. Carefully lower the pears into the liquid (adding up to 1 cup water to make sure the fruit is fully submerged).
3. Simmer until the pears are tender, 15 to 17 minutes for small pears, 25 to 30 minutes for large ones.
4. Cool the pears in the cooking liquid for 30 minutes before serving, or store them in the refrigerator (still in the liquid) for up to a week.

POACHED PEAR SALAD WITH BLUE CHEESE AND CHAMPAGNE VINAIGRETTE

Poached Pear Salad With Blue Cheese and Champagne Vinaigrette image

This is a nice salad dish for the holiday season or special dinner. Much of this can be made ahead...a real time-saver! They suggest saving the poaching liquid for a spiced-wine spritzer or served warm as mulled wine. I tried the wine spritzer and it was very refreshing. From Bon Appetit December, 2009.

Provided by Scoutie

Categories Salad Dressings

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 (750 ml) bottle dry red wine
1 cup orange juice
1 cup sugar
2 tablespoons crystallized ginger, chopped
1 cinnamon stick, broken in half
4 bosc pears, firm, peeled, halved lengthwise, cored
1/4 cup shallot, minced (about 1 large)
3 tablespoons champagne vinegar or 3 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
1/2 cup olive oil, extra-virgin
12 cups mixed baby greens (from two 5-ounce packages)
1 cup walnut pieces, toasted
1 cup blue cheese, crumbled (about 5 ounces)

Steps:

PEARS:.
Bring first 5 ingredients to boil in large wide saucepan over medium-high heat, stirring until sugar dissolves.
Add pear halves, cut side down. Return syrup to boil.
Reduce heat to medium-low; simmer uncovered until pears are tender, 20 to 25 minutes. Cool completely.
DO AHEAD: Can be made 1 day ahead. Cover and chill.
Drain pears.
Leaving top 1 inch intact (at narrow end), cut each pear half lengthwise into thin slices.
Gently press on pear halves to fan slightly.
VINAIGRETTE AND SALAD:.
Whisk shallot, vinegar, and mustard in small bowl to blend.
Gradually whisk in 1/2 cup oil.
Season vinaigrette to taste with salt and pepper.
DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
Place greens in large bowl. Toss with enough vinaigrette to coat.
Mound greens on plates.
Arrange 1 pear half atop greens on each plate.
Sprinkle with walnuts and cheese.
Drizzle with more vinaigrette, if desired, and serve.

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