Mimosa Poached Pears with Champagne Sauce

Coleen Katz


I had a little left over champagne on New Year's day and I had some pears in the fridge. I didn't want to throw out the champagne so I had a brain storm! I whipped this up and it became an instant hit with my husband!!

pinch tips: How to Core and Slice a Pineapple





20 Min


10 Min


Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
The mixture of flavors with the orange juice mix is different and light. I just loved it. There are a few steps, but this is an easy dessert to prepare. I did have to simmer the pears a bit longer that the recipe called for to get them more tender, but that could have been the particular pear that I was using. These are great for a New Year's Eve dinner party... or any special occasion!


4 c
orange juice, frozen concentrate
2 c
champagne, dry
1/4 c
1 tsp
2 c
whipping cream, whipped
2/3 c
confectioner's sugar
1 tsp
pure vanilla extract
2 Tbsp
cocoa, unsweetened

Directions Step-By-Step

Make chocolate cake icing first: Beat cream until slightly thickened, about 2 minutes. Gradually add 1/2 Cup of confectioner's sugar, vanilla extract and cocoa. Beat until stiff peaks form, about 3 minutes.
Core pears from the bottom, leaving stems in place. Peel pears.
In a small dutch oven, whisk together orange juice, champagne, honey and Ginger. Bring to a boil over a medium-high heat.
Stuff pears with 1 to 2 tablespoons of chocolate icing each.
Add pears to champagne and orange juice simmering in the dutch oven, cover, and simmer for 10 minutes. The icing will melt into the poaching liquid. This will add a subtle chocolate flavor to the pears as well.
Remove pears from the poaching liquid with a slotted spoon and set aside in a large bowl.
In a separate large mixing bowl, with an electric mixer, mix together 1/3 cup of icing with 2/3 Cup of the poaching liquid and 2 tablespoons of powdered sugar. Mix on high for 1 to 2 minutes.
Serve in a saucer type champagne glass or other small shallow dish. Spoon chocolate sauce over warm pears and garnish with a sprig of mint leaves.

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: French
Dietary Needs: Low Sodium, Wheat Free, Soy Free