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Poached Pears In Vanilla And Champagne

  • Yield: 4 servings


  • 1 cup sugar
  • 1 cup water
  • 1 vanilla bean
  • 2 quarts champagne
  • 4 to 6 pears, peeled


  • In a sauce pot combine the sugar and water together and boil for 2 to 3 minutes thus creating a simple syrup. Split the vanilla bean in half, scraping the inside to remove the pulp. Add the champagne and vanilla to the simple syrup. Bring to a simmer and add the pears. Poach until tender-- about 6 to 8 minutes. Remove and cool.