Prosecco Poached Bosc Pears with Fresh Raspberries
Prosecco is (generally) a sparkling wine produced primarily from the prosecco or glera grape, which is native to the Veneto region of Italy. Like French Champagne, Prosecco is enjoyed as an aperitif, with main course entrees and used in sauces and desserts.
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- 2 Cups Granulated Sugar
- 1 Bottle (750 ml) Prosecco
- 1 ½ Cups Water
- 1 Vanilla Bean, Split Lengthwise & Seeds Scraped
- 4 – 1 Inch Strips Lemon Peel (Be sure there is NO White Pith or it will be Bitter)
- ½ Cinnamon Stick
- 2 Whole Cloves
- 4 Lg. Bartlett Pears—Peeled, Halved and Cored (Leave stem on if possible)
- 1 Dozen Savoiardi Cookies (Optional)
- 1/2 pint Fresh Raspberries (optional)
- Lay each pear half flat on a cutting board and carefully slice in ¼” slices beginning ½” down from the stem and toward the bottom taking care to leave the pear half in tact with all slices still connected together.
- In a large saucepan, combine the sugar, Prosecco, water, vanilla bean and seeds, lemon zest, cinnamon stick and cloves and bring to a boil.
- Add the pears (flat side down) and keep them JUST barely submerged by covering them with a small lid.
- Reduce the heat to moderate and simmer until the pears are tender but not mushy, about 20 minutes. Using a slotted spoon, transfer the pears to a shallow plate and let cool. Once cooked, they will slightly flatten and fan out. This is good.
- Strain poaching liquid and reduce by 25%.
- (Optional) Arrange 3 Savoiardi cookies side by side and carefully position 2 halves of poached Bosc pear on top, (or pears alone).
- Nap the pear halves with ½ cup of the poaching liquid and garnish with a half dozen fresh raspberries.
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