Champagne and rosewater poached pears

Poaching whole pears in champagne allows the flavour of the wine to seep into the flesh of the fruit, so use the best quality champagne that you can afford.

  • 4 hrs 55 mins cooking
  • Serves 6
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Champagne and rosewater poached pears
  • 6 medium firm pears (1.4kg)
  • 3 cup (750ml) champagne
  • 1 cup (220g) caster (superfine) sugar
  • 4 x 5cm (2-inch) strips lemon rind
  • 3 teaspoon rosewater
  • 1 vanilla bean


Champagne and rosewater poached pears
  • 1
    Peel pears, leaving stems intact.
  • 2
    Combine Champagne, sugar, rind and rosewater in 4.5-litre (18-cup) slow cooker. Halve vanilla bean lengthways, scrape seeds into cooker; add bean.
  • 3
    Lay pears down in cooker to submerge in champagne mixture. Cook, covered, on high, about 4½ hours or until pears are tender.
  • 4
    Place 1 cup of the poaching liquid in small saucepan; bring to the boil. Boil, uncovered, about 7 minutes or until syrup is reduced by about half; cool.
  • 5
    Place pears in large deep bowl; add remaining poaching liquid, cool.
  • 6
    Serve pears drizzled with syrup.


Store any leftover poaching liquid in the refrigerator for up to 1 month. Use for poaching more pears or stone fruit. We used packham pears in this recipe.

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