A harvest party is an event that celebrates grape-picking, so I'm creating a menu that consists of dishes made with wine.

One of my favorite desserts to order when dining out is pears poached in wine. Although the technique is relatively simple, I've never poached pears at home.

That's why I plan to experiment with this recipe for pears simmered in pink Champagne. It's elegant and fruity, but not too rich or sweet. Oh and it can be made up to a week in advance! To look at the easy recipe,


Champagne-Poached Pears

Champagne-Poached Pears


  1. 1 bottle champagne, preferably pink (about 3 1/2 cups)
  2. 1 cup sugar
  3. Zest of 1/4 lemon
  4. 1 teaspoon rose water (optional)
  5. 1/2 vanilla bean, split lengthwise (optional)
  6. 2 large pears (such as Bosc) or 4 small pears (such as Seckel), peeled (firm, slightly underripe pears work best)


  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.

Serves 2.

Average ( votes):