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Elegant Champagne Poached Pears Recipe Easy Homemade Dessert with Creamy Mascarpone

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This elegant champagne poached pears recipe combines the silky softness of pears poached in champagne with a creamy mascarpone topping, creating a simple yet sophisticated dessert perfect for special occasions.

Ingredients

Scale
  • 4 ripe but firm Bosc or Anjou pears, peeled, halved, and cored
  • 1 bottle (750 ml / 25.4 fl oz) brut or extra dry champagne (or sparkling wine/prosecco)
  • 3/4 cup (150 g / 5.3 oz) granulated sugar
  • 1 cup (240 ml / 8 fl oz) water
  • 1 vanilla bean, split, seeds scraped (or 1 tsp pure vanilla extract)
  • 1 cinnamon stick
  • 1 whole star anise (optional)
  • 1 cup (240 g / 8.5 oz) mascarpone cheese, chilled
  • 2 tbsp honey
  • Zest of 1 lemon
  • Fresh mint leaves for garnish (optional)

Instructions

  1. Peel each pear carefully using a paring knife, then cut them in half lengthwise. Use a small spoon or melon baller to scoop out the core and seeds. Keep the stems on if you want a pretty presentation. (About 10 minutes)
  2. In a medium saucepan, combine the champagne, water, and sugar. Stir gently over medium heat until the sugar dissolves completely. Add the split vanilla bean and seeds, cinnamon stick, and star anise. Bring the mixture just to a simmer, avoiding a vigorous boil. (About 5 minutes)
  3. Carefully place the pear halves into the simmering liquid, cut-side down. Reduce heat to low and let them simmer gently for 20-25 minutes, turning the pears halfway through for even cooking. The pears should be tender but not mushy. Add water or champagne if the liquid reduces too much.
  4. Using a slotted spoon, transfer the pears to a plate to cool slightly. Keep the poaching liquid warm for drizzling.
  5. In a mixing bowl, whisk the mascarpone with honey and lemon zest until smooth and slightly fluffy. Add a teaspoon of cream or milk if too thick. (3-5 minutes)
  6. Place a pear half on each serving dish. Spoon a generous dollop of mascarpone beside or on top. Drizzle a few tablespoons of the warm poaching syrup over the pears and mascarpone.
  7. Garnish with fresh mint leaves or a light dusting of powdered sugar if desired. Serve warm or at room temperature.

Notes

Keep the simmer low to avoid mushy pears. Use a slotted spoon to gently remove pears to prevent breaking. Do not over-whip mascarpone to avoid separation. Save and reduce poaching liquid for syrup to use on pancakes or ice cream. For vegan adaptation, use whipped coconut cream and maple syrup instead of mascarpone and honey.

Nutrition

Keywords: champagne poached pears, poached pears, mascarpone dessert, elegant dessert, easy dessert, holiday dessert, fruit dessert

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