Almond Champagne Poached Pears with Almond Whipped Cream

The recipe Almond Champagne Poached Pears with Almond Whipped Cream can be made in approximately 45 minutes. This recipe makes 4 servings with 1577 calories, 41g of protein, and 104g of fat each. For $10.04 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. It is brought to you by Bright Eyed Baker. It is perfect for new year eve. It works well as a main course. This recipe is liked by 20 foodies and cooks. If you have almond, pears, water, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 89%, this dish is super. Poached Pears with Almond Cream, Poached Pears in Almond Sauce, and cider poached pears with cinnamon whipped cream are very similar to this recipe.

Servings: 4

 

Ingredients:

1 (750 mL) bottle (about 3 cups) almond champagne*

1/2 teaspoon pure almond extract

4 1/8 ounces (1/2 cup) heavy whipping cream

4 pears (on the firm side, I used Green Anjou)

1 vanilla bean

10 1/2 ounces (1 1/2 cups) vanilla sugar (or granulated sugar), divided

10 ounces (1 1/4 cups) water

Equipment:

sauce pan

melon baller

whisk

slotted spoon

knife

sieve

pot

bowl

hand mixer

stand mixer

Cooking instruction summary:

Combine the champagne, water, and 7 ounces (1 cup) sugar in a medium saucepan (you want to use one just large enough to contain the liquid and the pears so the pears will be fully submerged). Add the seeds from the vanilla bean and whisk to combine. Drop in the vanilla bean pod. Bring to a boil over medium-high heat, stirring occasionally as mixture warms up. Meanwhile, core pears from the bottom (a melon baller works well here) and peel skin. Transfer to the saucepan and reduce heat as needed to maintain a simmer. Place a smaller pot lid over pears to keep submerged in liquids. Simmer for 25-30 minutes, turning pears every few minutes to ensure they cook evenly, until tender enough to easily pierce with a fork or blunt knife. Use a slotted spoon to remove from saucepan and transfer to a lidded container. Strain the remaining liquids through a fine-mesh sieve and transfer back to the saucepan. Stir in the remaining 3 1/2 ounces (1/2 cup) sugar. Bring to a boil over medium-high heat and boil until liquid has reduced to about 1/3-1/4 of the original amount. Remove from heat and stir in almond extract. Pour over pears in container and refrigerate, or, if serving immediately, transfer pears to serving glasses/bowls and pour some syrup into each. Make whipped cream just before serving.Add the cream to the bowl of a stand mixer fitted with the whip attachment (or other bowl if using a handheld electric mixer) and add vanilla bean seeds. Beat on medium-high speed until thickened. Reduce speed to low and add sugar and almond extract. Increase speed and continue to beat just until whipped cream can hold its shape. Dollop whipped cream into each serving glass/bowl and top with sliced almonds if desired. Serve immediately.

 

Step by step:


1. Combine the champagne, water, and 7 ounces (1 cup) sugar in a medium saucepan (you want to use one just large enough to contain the liquid and the pears so the pears will be fully submerged).

2. Add the seeds from the vanilla bean and whisk to combine. Drop in the vanilla bean pod. Bring to a boil over medium-high heat, stirring occasionally as mixture warms up. Meanwhile, core pears from the bottom (a melon baller works well here) and peel skin.

3. Transfer to the saucepan and reduce heat as needed to maintain a simmer.

4. Place a smaller pot lid over pears to keep submerged in liquids. Simmer for 25-30 minutes, turning pears every few minutes to ensure they cook evenly, until tender enough to easily pierce with a fork or blunt knife. Use a slotted spoon to remove from saucepan and transfer to a lidded container. Strain the remaining liquids through a fine-mesh sieve and transfer back to the saucepan. Stir in the remaining 3 1/2 ounces (1/2 cup) sugar. Bring to a boil over medium-high heat and boil until liquid has reduced to about 1/3-1/4 of the original amount.

5. Remove from heat and stir in almond extract.

6. Pour over pears in container and refrigerate, or, if serving immediately, transfer pears to serving glasses/bowls and pour some syrup into each. Make whipped cream just before serving.

7. Add the cream to the bowl of a stand mixer fitted with the whip attachment (or other bowl if using a handheld electric mixer) and add vanilla bean seeds. Beat on medium-high speed until thickened. Reduce speed to low and add sugar and almond extract. Increase speed and continue to beat just until whipped cream can hold its shape. Dollop whipped cream into each serving glass/bowl and top with sliced almonds if desired.

8. Serve immediately.


Nutrition Information:

Quickview
1576k Calories
41g Protein
104g Total Fat
143g Carbs
45% Health Score
Limit These
Calories
1576k
79%

Fat
104g
160%

  Saturated Fat
13g
87%

Carbohydrates
143g
48%

  Sugar
99g
111%

Cholesterol
40mg
14%

Sodium
19mg
1%

Get Enough Of These
Protein
41g
82%

Vitamin E
49mg
331%

Manganese
4mg
219%

Magnesium
517mg
129%

Vitamin B2
2mg
117%

Fiber
28g
114%

Copper
2mg
102%

Phosphorus
947mg
95%

Calcium
533mg
53%

Potassium
1552mg
44%

Iron
7mg
41%

Zinc
6mg
40%

Vitamin B3
6mg
33%

Vitamin B1
0.42mg
28%

Folate
107µg
27%

Vitamin B6
0.33mg
16%

Vitamin B5
1mg
10%

Vitamin A
483IU
10%

Vitamin C
7mg
9%

Vitamin K
8µg
8%

Selenium
5µg
8%

Vitamin D
0.21µg
1%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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