Quick, simple, and delicious poached pears with enough champagne left over for a couple of glasses. A delicate flavoured poached pear, perfectly balanced so that it's not too sweet, it will fast become an afternoon favourite with a glass to accompany it.
4 - 6 small - medium sized pears (I used Beurre Bosc)
1/2 cup sugar
1 bottle champagne ( I used Lanson's Rosé Champagne)
2 cups water
1 cinnamon stick
1 lemon, zest & juice
1 orange, zested
note: Beurre Bosc pears are ripe when there is a very slight give in the neck of the pear when you press on it with a finger. If they are soft, they are overripe.
1. peel the pears carefully, keeping the stalks attached
2. brush the pears with lemon juice to stop them from browning
3. place the sugar, 1/2 of the champagne, water, cinnamon, lemon zest, 1/4 lemon juice, and orange zest in a large saucepan.
4. stir over a medium heat until the sugar has dissolved, then increase the heat bringing the mixture to the boil
5. once mixture is boiling, reduce to a low - medium heat and carefully place in the pears. Add further champagne until the pears are submerged, the amount will vary depending on the size of your pears and the saucepan used.
6. cover with a piece of baking paper and cook for 20-25 minutes or until tender, be sure to keep an eye on the pears making sure they don't boil over
7. remove from heat and cool the pears in the mixture for 30 minutes before serving, or store them in the refrigerator (still in the liquid) for up to a week
8. Serve with cream, yoghurt, ice cream, in porridge (oats), or simply as they are.