Mimosa Poached Pears recipe

Champagne and orange juice make for a delightfully light and refreshing cooking liquid for fall-fresh pears. Served warm or cold, these poached pears are best served with whipped cream or vanilla ice cream.


4 pears, peeled, halved, cored
½ cup champagne or sparkling wine
½ cup orange juice
¼ cup sugar
1 tablespoon grated orange peel


1) Combine champagne, juice, sugar, and peel in a medium pot; bring to a boil over high heat. Add pears and simmer over medium-low heat, covered, until very tender, about 20 minutes. Remove pears from pot; set aside. Bring remaining liquid in pot to a boil over high heat; simmer until thickened, about 5 minutes.

2) Serve pears warm with syrup immediately, or chilled pears and syrup and serve cold.

Author: Kim Stakal

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