mimosa poached pears with champagne sauce

★★★★★ 1
a recipe by
Coleen Katz
Philadelphia, PA

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!!

Blue Ribbon Recipe

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!

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 8
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For mimosa poached pears with champagne sauce

  • 8
    pears
  • 4 c
    orange juice, frozen concentrate
  • 2 c
    champagne, dry
  • 1/4 c
    honey
  • 1 tsp
    ginger
  • 2 c
    whipping cream, whipped
  • 2/3 c
    confectioner's sugar
  • 1 tsp
    pure vanilla extract
  • 2 Tbsp
    cocoa, unsweetened

How To Make mimosa poached pears with champagne sauce

  • 1
    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.
  • 2
    Core pears from the bottom, leaving stems in place. Peel pears.
  • 3
    In a small dutch oven, whisk together orange juice, champagne, honey and Ginger. Bring to a boil over a medium-high heat.
  • 4
    Stuff pears with 1 to 2 tablespoons of chocolate icing each.
  • 5
    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.
  • 6
    Remove pears from the poaching liquid with a slotted spoon and set aside in a large bowl.
  • 7
    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.
  • 8
    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.
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