Champagne-Poached Pears with Saffron and Cinnamon
serves 4
It was a last-minute thing. We had a guest for dinner, and the notion of dessert tiptoed quietly across my mind, just a few minutes before said guest was due to arrive. Suddenly there were four peeled pears simmering gently away in champagne, saffron, and cinnamon.Read more about this recipe at hogwash.
1 cup water
1 cup sugar
3 cups Champagne
pinch saffron
2 cinnamon sticks
4 almost-ripe peeled Bosc pears
toppings:
Greek yogurt or ice cream
Cinnamon
Honey
prep: 15 minutes
total: 1 hour
large saucepan
parchment paper
small plate
1. In a large saucepan, bring a cup of water, a cup of sugar, and three cups of champagne, along with a good pinch of saffron and two cinnamon sticks, to a strong simmer over high heat.
2. When all the sugar has dissolved, snuggle four almost-ripe Bosc pears into the liquid on their sides (with the stems still attached). Cover the pears with a round of parchment, then a small plate, to keep the pears from bobbing out of the liquid.
3. Simmer on low heat for 30-45 minutes (depending on the pears), or until soft all the way through when poked with a skewer. Cool the pears in the liquid, overnight if necessary, and serve at room temperature, with Greek yogurt or ice cream, fresh cinnamon, and honey.
2. When all the sugar has dissolved, snuggle four almost-ripe Bosc pears into the liquid on their sides (with the stems still attached). Cover the pears with a round of parchment, then a small plate, to keep the pears from bobbing out of the liquid.
3. Simmer on low heat for 30-45 minutes (depending on the pears), or until soft all the way through when poked with a skewer. Cool the pears in the liquid, overnight if necessary, and serve at room temperature, with Greek yogurt or ice cream, fresh cinnamon, and honey.
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