Champagne Poached Pears Recipes

EASY POACHED PEARS

Steps:

• In a large saucepan, combine lemon zest, cinnamon stick, allspice, ground pepper, apple cider, and water.
• Add pears. Cover with waxed paper to prevent discoloring. Bring to a simmer. Cook, turning pears occasionally, until easily pierced with the tip of a paring knife, but not falling apart, about 20 minutes. Remove pears from liquid; transfer to large bowl.
• Raise heat to high; boil cider mixture until reduced to a syrup, about 15 minutes. Discard cinnamon. Pour syrup over pears; refrigerate. To serve, slice off a sliver from the bottom of each pear (so it stands upright). Serve pears with lemon sorbet, if desired.

MIMOSA POACHED PEARS WITH CHAMPAGNE SAUCE

Steps:

• 1. Make chocolate cake icing first: Beat cream until slightly thickened, about 2 minutes. Gradually add 1/2 Cup of confectioner's sugar, vanilla extract and cocoa. Beat until stiff peaks form, about 3 minutes.
• 2. Core pears from the bottom, leaving stems in place. Peel pears.
• 3. In a small dutch oven, whisk together orange juice, champagne, honey and Ginger. Bring to a boil over a medium-high heat.
• 4. Stuff pears with 1 to 2 tablespoons of chocolate icing each.
• 5. Add pears to champagne and orange juice simmering in the dutch oven, cover, and simmer for 10 minutes. The icing will melt into the poaching liquid. This will add a subtle chocolate flavor to the pears as well.
• 6. Remove pears from the poaching liquid with a slotted spoon and set aside in a large bowl.
• 7. In a separate large mixing bowl, with an electric mixer, mix together 1/3 cup of icing with 2/3 Cup of the poaching liquid and 2 tablespoons of powdered sugar. Mix on high for 1 to 2 minutes.
• 8. Serve in a saucer type champagne glass or other small shallow dish. Spoon chocolate sauce over warm pears and garnish with a sprig of mint leaves.

CHAMPAGNE-POACHED PEARS

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.

CAMPARI-POACHED PEARS WITH RASPBERRY SAUCE

Steps:

• Combine 2 cups cranberry-raspberry juice drink, 1 1/4 cups sugar, 1/2 cup Campari and orange peel strips in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Cover and reduce heat to very low, keeping poaching liquid hot.
• Peel pears, leaving stems attached. Rub pears all over with cut lemon halves. Using melon baller, remove cores through wide end of pears, then cut thin slice off wide ends so that pears can stand upright. Add pears to poaching liquid. Simmer uncovered over medium-low heat until pears are tender, turning occasionally, about 20 minutes. Cool pears in poaching liquid. Refrigerate until cold, at least 6 hours.
• Puree raspberries with their syrup, 2 tablespoons orange liqueur and currant jelly in blender. Strain raspberry sauce through fine sieve. Chill until cold, about 1 hour. (Pears and raspberry sauce can be prepared 1 day ahead. Cover separately and keep refrigerated.)
• Whisk mascarpone, 2 tablespoons powdered sugar and remaining 2 tablespoons orange liqueur in bowl to blend.
• Spoon some raspberry sauce onto plates. Stand pears upright in center of sauce. Spoon dollops of mascarpone mixture alongside. Garnish with mint leaves and serve.

POACHED PEARS

Steps:

• In a saucepan over medium heat, combine champagne, orange juice and sugar. Add orange slices, cloves and vanilla. Bring to a boil, and stir until sugar is dissolved. Place pears in saucepan, and reduce heat. Cover, and simmer 15 minutes. Remove cover, and simmer an additional 30 minutes. Remove pears from the liquid, and let cool.
• Heat chocolate in a bowl over hot water, stirring until melted. Pour chocolate over the pears, and serve.

POACHED PEARS

Steps:

• Peel the pears, and place in medium saucepan. Add wine, sugar, vanilla bean, cinnamon stick, orange peel, lemon peel, cloves, star anise, bay leaf, and just enough water to cover pears.
• Set saucepan over high heat, and bring liquid to a boil. Reduce to a simmer, and cook, occasionally stirring gently, over medium-low heat, until a paring knife easily pierces pears, about 15 minutes. Remove pan from heat; let pears cool in liquid.
• Using a slotted spoon, transfer pears to a plate. Pour poaching liquid through a sieve set over a bowl. Discard solids, and return liquid to saucepan. Place over medium-high heat, and cook until liquid has been reduced to a syrup that coats the back of a wooden spoon, about 45 minutes. Let cool; store pears in an airtight container until ready to serve.
• When ready to serve, arrange pears on a platter or on individual plates, and drizzle poaching liquid over them.