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Champagne-Poached Pears

For an elegant presentation, serve individually in teacups.

Southern Living DECEMBER 2001

  • Yield: Makes 8 servings


  • 8 Bosc or Bartlett pears
  • 1 (750-milliliter) bottle champagne or sparkling wine
  • 1/2 gallon orange juice
  • 1 (3-inch) cinnamon stick
  • 5 whole cloves
  • Garnish: orange and lemon rind strips


Peel and core pears, leaving stems intact. Cut a thin slice from bottom of each pear, forming a base for pears to stand on.

Place pears upright in a Dutch oven, and pour champagne and orange juice over pears. Add cinnamon stick and whole cloves. Bring mixture to a boil; reduce heat, and simmer for 15 minutes or until pears are tender. Serve pears warm. Garnish, if desired.

Nutritional Information

Amount per serving
  • Calories: 170
  • Calories from fat: 5%
  • Fat: 1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.5g
  • Carbohydrate: 38g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 2mg
  • Calcium: 34mg

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Champagne-Poached Pears Recipe