Photo by Magnus Nilsson
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.
Recipe information
Total Time
1 to 1 1/4 hours (depending on pears)
Yield
Makes 2 servings
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)
Preparation
Step 1
1. Combine all the ingredients except the pears in a pot and bring to a simmer.
Step 2
2. Carefully lower the pears into the liquid (adding up to 1 cup water to make sure the fruit is fully submerged).
Step 3
3. Simmer until the pears are tender, 15 to 17 minutes for small pears, 25 to 30 minutes for large ones.
Step 4
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.
Recipe notes
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