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Ingredients
- 1 cup sugar
- 1 cup water
- 1 vanilla bean
- 2 quarts champagne
- 4 to 6 pears, peeled
Method
- In a sauce pot combine the sugar and water together and boil for 2 to 3 minutes thus creating a simple syrup.
- Split the vanilla bean in half, scraping the inside to remove the pulp.
- Add the champagne and vanilla to the simple syrup.
- Bring to a simmer and add the pears.
- Poach until tender-- about 6 to 8 minutes.
- Remove and cool.