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Desserts
American
2 servings
5 minutes
45 minutes
1 (750 ml.) bottle Prosecco
1 cup Water
3/4 cup Granulated Sugar
2 Melissa’s Vanilla Beans
Zest from 1 Lemon
1 Melissa’s Canela (cinnamon stick)
6 Whole Cloves
6 Whole Allspice
2 Melissa’s Butterscotch™ Pears - peeled; halved; cored
In a medium size saucepan, add the Prosecco, water and sugar. Split the vanilla beans in half lengthwise and scrape the vanilla pulp into the pan. Drop in the vanilla pods and bring the mixture to a boil, stirring often.
Once boiling reduce to a simmer and add the rest of the ingredients.
Cover the pan and simmer for 30 minutes or until just fork tender. Turn the pears every so often to make sure they get completely poached.
Once poached, remove the pears with a slotted spoon and place them onto a plate to cool.
Strain the poaching liquid and return it to the pan. Discard the solids. Bring it back to a simmer and reduce by half to create a syrup, about 10 minutes. Let cool.
Once cooled, place 2 pear halves on 2 plates and drizzle with the syrup.
This is delicious with a scoop of vanilla bean ice cream.
