Sophisticated and scrumptious, these pears are poached in Prosecco syrup and then enrobed in a luscious fudgy glaze. Serve them with a dollop of whipped cream on the side.
SERVES 4
INGREDIENTS
POACHED PEARS:
- 2 cups Prosecco
- 1 vanilla bean, split
- ½ cup sugar
- 4 firm red pears, such as Bartlett or Anjou
- 2 tablespoons fresh lemon juice
GRAND MARNIER CHOCOLATE GLAZE:
- 1 cup sugar
- ¼ cup milk
- 5 tablespoons unsalted butter
- 6 ounces semisweet or bittersweet chocolate, chopped
- 2 to 3 tablespoons Grand Marnier
GARNISH
- 4 sprigs fresh mint (optional)
- 2 thin rounds of orange, halved for garnish (optional)
INSTRUCTIONS
- To make the poached pears: In the pressure cooker, combine the Prosecco, vanilla bean, and sugar and cook over medium-high heat, stirring to dissolve the sugar.
- Remove from the heat. Peel and core the pears, sprinkle them with the lemon juice, and place them in the pressure cooker.
- Lock the lid in place and cook at high pressure for 1 minute.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Using a slotted spoon, carefully remove the pears to a serving platter and cool completely. Refrigerate until cold.
- Remove the vanilla bean, bring the syrup to a boil, and continue boiling for 5 minutes to reduce and concentrate the flavor. The syrup can be used warm or cold. To store any leftover syrup, cool completely and store in an airtight container in the refrigerator for up to 2 days.
- To make the glaze: In a 2-quart saucepan, combine the sugar, milk, and butter and heat until the butter melts and the milk boils. Continue boiling for 1 minute, stirring constantly.
- Remove from the heat and add the chocolate and Grand Marnier, stirring to melt the chocolate.
- Place the cold pears on a rack with a baking sheet underneath to catch any drips.
- Pour some of the chocolate glaze over each pear, covering it completely. Allow to stand at room temperature until the glaze has set.
- To serve, pool some of the Prosecco syrup on each plate. Stand a pear in each pool and garnish with a sprig of mint and ½ slice of orange, if desired.
