mimosa poached pears with champagne sauce

Name: Mimosa Poached Pears With Champagne Sauce
Prep time: 20 min
Cook time: 10 min
Yield: 8
Cuisine: French
Ingredients: 2 cup(s) whipping cream; 2/3 cup(s) confectioners' sugar, divided; 1 teaspoon(s) pure vanilla extract; 2 tablespoon(s) unsweetened cocoa; 8 - pears; 4 cup(s) orange juice, frozen concentrate; 2 cup(s) dry champagne; 1/4 cup(s) honey; 1 teaspoon(s) ground ginger

(1 RATING)

603 Pinches 10 Photos

Coleen Katz

Philadelphia, PA

Updated on Nov 4, 2014

I had a little leftover 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 brainstorm. I whipped this up, and it became an instant hit with my husband.

Rate

Blue Ribbon Recipe

The mixture of flavors with the orange juice mix is different and light. We loved it. There are a few steps, but this is an easy dessert to prepare. We had to simmer the pears a bit longer than the recipe called for to get them more tender, but that could have been the particular pears we used. These are great for a New Year's Eve dinner party... or any special occasion!

— The Test Kitchen

prep time 20 Min

cook time 10 Min

method Stove Top

yield 8 serving(s)

Ingredients

2 cups whipping cream
2/3 cup confectioners' sugar, divided
1 teaspoon pure vanilla extract
2 tablespoons unsweetened cocoa
8 - pears
4 cups orange juice, frozen concentrate
2 cups dry champagne
1/4 cup honey
1 teaspoon ground ginger

How To Make mimosa poached pears with champagne sauce

Step 1

Make chocolate cake icing first: Beat whipping cream until slightly thickened, about 2 minutes. Gradually add 1/2 cup of confectioners' sugar, vanilla extract, and cocoa. Beat until stiff peaks form, about 3 minutes.

Step 2

Core pears from the bottom, leaving stems in place. Peel pears.
Step 3

In a small Dutch oven, whisk together orange juice, champagne, honey, and ginger. Bring to a boil over a medium-high heat.
Step 4

Stuff pears with 1 to 2 tablespoons of chocolate icing each.
Step 5

Add pears to the 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.
Step 6

Remove pears from the poaching liquid with a slotted spoon and set aside in a large bowl.
Step 7

In a separate large mixing bowl, with an electric mixer, mix 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.
Step 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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