It’s a few days after New Years, you are sticking with your resolutions and feeling pretty good. But maybe you have a craving for something sweet – or maybe you just have too much left over champagne in your fridge. Problem solved! Champagne poached pears: a delicious a healthy dessert. It’s fruit!!!
If you are watching your sugar intake, simply serve the pear with a little less of the “jus”. I of course, as a sugar addict, practically drank all the liquid because it was like sweet nectar of the champagne gods, and I can’t say no to that. Maybe my new years resolution should have been to eat less sugar. Is it too late for that? Whoops. There’s always next year…
I’m still on my “easy recipe” kick, and this dessert certainly fits the bill. Four ingredients, including the pears. Pears, champagne, sugar and a vanilla bean – that’s it! Now, I personally used pink champagne, because I love it and I wanted to give the pears a pretty hue. You could also use regular champagne, prosseco or cava. I would not recommend trying this with lambrusco (sparkling red wine) because it would have different flavors.
I also like that I can put it in a pot and basically walk away for 40 minutes and just set a timer. Who doesn’t like that?
Now I made these as a regular dessert for me and Joe, (He actually ate the whole thing, and he doesn’t have much of a sweet tooth.) and they are easy enough to do that. That said, they also make a sophisticated dessert for guests. Buying the bubbly can add up, so just buy they cheap stuff – the alcohol burns off anyway.
I hope you are enjoying the new year! I have some exciting things coming up here at the Lorimer Kitchen – lots of great recipes for the rest of the winter, and hopefully – thanks to my new camera! – prettier pictures! I have more giveaways scheduled, a few plant based crafts and some fun interviews! Stay tuned!
- 1 bottle of Champagne, Pink Champagne Cava or Prosseco. If using leftovers 3/4's of a bottle will work, but not less.
- 1 vanilla bean slit down the center
- 1/2 cup Organic Sugar (can substitute regular white sugar)
- 2 Pears
- In a medium sized pot (just large enough to hold the pears) place the two pears, the vanilla bean and the sugar. Pour the champagne over the pears, and sugar, being careful not let it bubble over the sides.
- You want the pot to the be small enough so the pears are as submerged under the champagne as possible.
- Simmer at medium - medium high heat for at least 40 minutes, or until softened. Keep covered.
- If pears are not full submerged you should flip them every 10 minutes or so.