Sparkling Rosé Poached Pears
6 portions (1/2 pear each)
3 ea Bosc pears (peeled)
1/2 liter Rosé sparkling wine
2 Tbsp lemon juice
1 cup honey
1 cinnamon stick
3 ea cloves
6 ea short cake rounds
4 oz chopped bittersweet chocolate
Combine pears, sparkling wine, lemon juice, honey, cinnamon, clove in a pot deep enough so the liquid covers the pears. Make sure the pears stay submerged by weighting them down with a plate smaller than the opening of the pot. Cook the pears until they are knife tender (no resistance when the tip of the knife is inserted to the center of the pear). Let pears cool in liquid to absorb the flavor while cooling. Remove, cut in half lengthwise, scoop out any seeds and core.
Slice pear and place on top of your favorite short cake rounds. Drizzle with bittersweet melted chocolate over the top.
A Recipe from the University of New Haven Hospitality Tourism Management Program
6 portions (1/2 pear each)
3 ea Bosc pears (peeled)
1/2 liter Rosé sparkling wine
2 Tbsp lemon juice
1 cup honey
1 cinnamon stick
3 ea cloves
6 ea short cake rounds
4 oz chopped bittersweet chocolate
Combine pears, sparkling wine, lemon juice, honey, cinnamon, clove in a pot deep enough so the liquid covers the pears. Make sure the pears stay submerged by weighting them down with a plate smaller than the opening of the pot. Cook the pears until they are knife tender (no resistance when the tip of the knife is inserted to the center of the pear). Let pears cool in liquid to absorb the flavor while cooling. Remove, cut in half lengthwise, scoop out any seeds and core.
Slice pear and place on top of your favorite short cake rounds. Drizzle with bittersweet melted chocolate over the top.
A Recipe from the University of New Haven Hospitality Tourism Management Program
