- Kitchen Pot or Slow Cooker: Versatile pot used for poaching pears, suitable heat distribution.
- Strainer: For draining the pear poaching liquid after cooking.
- Non-Reactive Saucepan or Pots with Lids: Hold hot liquids and acidic components without reacting with pears.
- Large Slotted Spoon or Ladle: Used for placing pear halves into the poaching liquid carefully.
- Measuring Cups and Spoons: For accurate measurement of ingredients in recipes like champagne poached pears.
- Whisk or Fork: Mixing and incorporating components such as sugar, spices, and wine for the poaching liquid.
- Rubber Spatula: For mixing liquids without scratching cookware surfaces.
1 bottle champagne, preferably pink (about 3 1/2 cups)
1 cup sugar
Zest of 1/4 lemon
1 teaspoon rose water (optional)
1/2 vanilla bean, split lengthwise (optional)
2 large pears (such as Bosc) or 4 small pears (such as Seckel), peeled (firm, slightly underripe pears work best)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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