Champagne-Poached Pears
- 2 large Bosc or Anjou pears (484 grams)
- 1 cup (240 grams) water, plus more if needed
- ½ cup (100 grams) granulated sugar
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- 1 cinnamon stick
- 1 (1-inch-wide) strip orange zest (4 grams)
- 2 (187-ml split) bottles Champagne
- Peel pears, leaving stems intact. Using a melon baller, core pears from bottom.
- In a medium saucepan, heat 1 cup (240 grams) water and sugar over medium-high heat until sugar is dissolved and mixture starts to boil. Add vanilla bean and reserved seeds, cinnamon stick, and zest. Add Champagne; return to a boil. Add pears; reduce heat to medium-low. If pears are not fully submerged, add more water until liquid covers pears and they start to float. Shape a small sheet of foil into a circle. Place on top of pears to keep them fully submerged in poaching liquid. Simmer until pears are fork-tender, 30 to 35 minutes.
- Transfer pears to a bowl. Pour poaching liquid over pears, and let cool to room temperature. Cover and refrigerate until ready to use, up to 1 week.
You will make more Champagne-Poached Pears than is required for the muffins. The leftovers make a nice topper for ice cream or yogurt
Recipe by Bake from Scratch at https://bakefromscratch.com/champagne-poached-pear-muffins/
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