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–+ servings
A square photo with two glasses filled with pear champagne cocktail. In the foreground, on the left, a dish with stewed pears.

Pear Champagne Cocktail

Andréa
Poached Pear champagne cocktail, discover a delicious way to toast! Do you also like sweet, juicy poached pears for dessert? You make them, but what do you do with the cooking liquid? Do not throw it away! Make a nice champagne cocktail with it. The cocktail combines the warm tones of the pear cooking liquid with the refined bubbles. A cocktail that is wonderfully sweet and sparkling. Perfect for a special occasion!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Drinks
Cuisine Other
Servings 1 person
Calories 293 kcal

Ingredients
 

Poached Pear syrup (and poached pears to serve for dessert)

  • 1 cup rose wine sweet
  • 1 cup sugar
  • 1 lemon juice
  • 1 tangerine halved
  • 1 teaspoon vanilla extract
  • 5 black peppercorns
  • 1 teaspoon ground aniseed
  • 1 teaspoon instant coffee
  • 4 pears peeled

Cocktail

  • 3 tablespoons poached pears syrup
  • 2 tablespoons Vodka
  • ½ cup champagne

Ingredients you need per step are listed below the step in Italic

Instructions
 

  • Put wine, sugar, lemon juice, tangerine halves, vanilla, peppercorns, star anise and coffee in a saucepan.
    1 cup rose wine, 1 cup sugar, 1 lemon, 1 tangerine, 1 teaspoon vanilla extract, 5 black peppercorns, 1 teaspoon ground aniseed, 1 teaspoon instant coffee
  • Add the pears and bring to a boil. Turn the heat to low and let the pears simmer for twenty minutes.
    4 pears
  • Remove the poached pears out of the juice and strain the poaching liquid. (Keep the pears and the remaining moisture to serve it as a dessert.)
  • Pour the poached pear liquid and vodka into a champagne glass and fill it further with champagne.
    3 tablespoons poached pears syrup, 2 tablespoons Vodka, ½ cup champagne

NOTES

1. Poach pears:
  • Use firm, ripe pears for the best flavor.
  • I often make stewed pears from Gieser Wildeman pears (or other poach pears), but it is certainly not a must. You can poach any firm pear (for example, also a Conference). 
  • Eating a stew pear out of hand is not recommended. They are hard and dry, not tasty, and only edible after a long stew.
  • You can store stewed pears in an airtight container in the refrigerator for up to three days.
2. Rosé wine: Use a dry rosé wine.
3. Ginger: Also delicious with a hint of ginger, in which you stew the pears.
4. Garnish tip: a thin slice of pear or a curl of tangerine peel if desired.
5. Storage
Once you have made the cocktail, you can no longer keep it.
  • Fridge: You can store the stewed pears and the juice for up to three days in an airtight container.

Nutrition

Calories: 293kcal | Carbohydrates: 46g | Protein: 0.1g | Sodium: 44mg | Sugar: 46g | Iron: 3mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
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