I feel so fancy when I make poached pears. You try it – in your most high and mighty accent say, “and for dessert, we’ll be having poached pears.” Impressive, right?
Really, they’re quite easy, and there are so many ways you can go about it. I like a wine poached pear, but I’m definitely not a sweet wine girl – either for drinking or cooking with. I use a Prosecco (an Italian sparkling wine) to keep it both light and tart, and these pears come out fabulously every time.
The flavor of these poached pears is truly pear. They haven’t been overwhelmed by vanilla or cinnamon or other add ins. They are so simple, and yet, so versatile. I love them plain – just tart, clean, pear. Perfect after a rich meal. However, you could also top them with a scoop of vanilla ice cream or a drizzle of caramel or creme anglaise for a decadent dessert experience. Dice them over your morning oatmeal or slice them for a lavish addition to your cheese board.
The poached pears can be made ahead and easily reheated before serving which makes entertaining a breeze (or for me, a random Tuesday night when it just sounds good!); so next time you want to impress, or just try something new, go with a Prosecco Poached Pear.
Prosecco Poached Pears
- 750ml bottle Prosecco
- 2 tablespoons Honey
- ½ cup dried Cranberries
- 4 firm Pears
Peel pears. Remove the core from the bottom leaving the pear intact. Leave the stem on.
Pour Prosecco into a pot just big enough to hold all four pears standing up. Add honey. Turn heat on low and stir to dissolve honey. Carefully stand pears in pot. Add cranberries.
Turn heat to high and bring to a boil. Reduce heat again and simmer with the lid on for 30 to 40 minutes. You can check for doneness at 30 minutes by poking one of the pears with a fork. If the fork goes into the pear very easily, it’s done.
Remove from heat, uncover, and allow to cool completely. Refrigerate until ready to serve.
Reheat over medium high heat for 10-15 minutes. Serve warm. Plain, or with a sauce.
Happiness at Home 