Rosé Champagne Poached Pear Dessert Recipe

TAOP Staff

Incorporating champagne into your dessert can add an unexpected depth and layer of flavor. Pastry Chef Thomas Raquel gives us his recipe for a rosé champagne poached pear dessert with rosé champagne granité and Tahitian vanilla ice cream.

Poached Pears

Ingredients

  1. 1 cup Perrier-Jouët Rosé Champagne
  2. 1/2 of a vanilla bean
  3. 1/4 tsp of orchid root spice
  4. 1 tbsp honey
  5. 1 pear peeled, cored and quartered
  6. Pinch salt

Instructions

  1. In a medium sauce pot
  2. In a sauté pan combine honey, rose, lemon juice, salt, vanilla beans and the Pears
  3. Cover tightly with aluminum foil or a lid and roast for 8-10min at 325F until remove the
    foil and bake for 10-15 mins, basting the pears roast until the liquid reduce in to a thick
    syrupy consistency.

Rosé Champagne Granité

Ingredients

  1. 1 qt Perrier-Jouët Rosé Champagne

Instructions

  1. Pour the champagne in a loaf pan and freeze overnight
  2. With a fork scrape the top and reserve until ready to use

Tahitian Vanilla Ice Cream

Ingredients

  1. 3 1/2 cup Milk
  2. 3/4 cup Heavy Cream
  3. 3 ea Tahitian Vanilla Beans
  4. 3/4 cup + 3 tbsp Sugar
  5. 1/4 cup Milk Powder
  6. 1/4 cup + 2 tbsp Egg yolks
  7. zest of a quarter of a bergamot or lime

Instructions

  1. Heat the cream, milk, and split vanilla beans together, infuse for 1 hour
  2. Whisk the dry ingredients together and add to the milk, whisking until the mixture comes
    to a boil
  3. Temper the yolks into the base until nappe stage is reached (180ºF)
  4. Strain over in an ice bath to cool
  5. Spin the ice cream and freeze

See more champagne inspired content here.