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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a great dessert when you're home alone with your special someone or when you need to impress a special guest. The rule of if you wouldn't drink it don't cook with it is especially important to this recipe. Read more . Served on their own in a pool of the poaching liquid or with a simple sabayon this is as decedent as it gets. Ingredients:
1 bottle your favorite dry champagne or sparkling wine |
1 cup sugar |
1/4 cup lemon juice |
1 pinch saffron threads |
zest of 1 orange |
1 vanilla bean, split and scraped |
2 large firm pears (such as bosc) or 4 small firm pears (such as seckle), peeled or partially peeled. |
Directions:
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. If serving the same day cool the pears in the cooking liquid for 30 minutes before serving.
5. If making ahead, cool the pears and syrup separately. Pears may be stored in syrup in the fridge for up to a week.
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