Mimosa Poached Pears With Champagne Sauce Recipes

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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

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 PEARS



Poached Pears image

The ultimate in class and taste. Serve with sweetened whipped cream flavored with vanilla and Grand Marnier.

Provided by CHRISTINA STJOHN CERICOLA

Categories     Desserts

Time 1h45m

Yield 4

Number Of Ingredients 8

½ (750 milliliter) bottle champagne
1 cup orange juice
1 cup white sugar
4 slices orange
4 whole cloves
1 teaspoon vanilla extract
4 pears, peeled with stems intact
⅔ cup semisweet chocolate chips

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.

Nutrition Facts : Calories 542.2 calories, Carbohydrate 104.7 g, Fat 8.8 g, Fiber 7.6 g, Protein 2.5 g, SaturatedFat 5 g, Sodium 12.8 mg, Sugar 88.9 g

MIMOSA POACHED PEARS WITH CHAMPAGNE SAUCE



Mimosa Poached Pears with Champagne Sauce image

The mixture of flavors with the orange juice mix is different and light. I just loved it. There are a few steps, but this is an easy dessert to prepare. I did have to simmer the pears a bit longer that the recipe called for to get them more tender, but that could have been the particular pear that I was using. These are great...

Provided by Coleen Katz

Categories     Fruit Desserts

Time 30m

Number Of Ingredients 9

8 pears
4 c orange juice, frozen concentrate
2 c champagne, dry
1/4 c honey
1 tsp ginger
2 c whipping cream, whipped
2/3 c confectioner's sugar
1 tsp pure vanilla extract
2 Tbsp cocoa, unsweetened

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.

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