Prosecco Poached Pears with No Churn Cinnamon Ice Cream and Roasted Candied Walnuts
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Recipe Intro From christinefiorentino_
Happy December and Happy National Pear Month! Celebrate the holidays and this entire month dedicated to the timeless winter pear by popping some bottles and making these glitzy and glammy Prosecco Poached Pears. Pears are poached in prosecco with winter citrus and spices and then drizzled with a gorgeous, golden syrup reduction. Serve these beauties with a scoop of spiced homemade ice cream you can make in minutes, and roasted candied nuts that are absolutely addictive (sorry, not sorry!). These poached pears are an elegant, yet incredibly simple, recipe to prepare throughout the holiday season. Add these to your menu this year - your guests will think you spent hours preparing, and they'll swoon over this combination of warm and comforting wintry flavors. Shop these ingredients and more in the Feedfeed Shop!
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Prosecco Poached Pears
ingredients
- 1 750 ml bottle Prosecco
- 2 cups water
- 1 cup cane sugar
- 5 slightly firm Bosc pears
- 1 piece vanilla bean or 1 tablespoon vanilla paste or extract
- 2 cinnamon sticks
- 1 star anise
- Zest and juice of half an orange
- 2 Zest of half a lemon
- 2 tablespoons maple syrup
No Churn Cinnamon Ice Cream
ingredients
- 2 cups chilled heavy whipping cream
- 1 teaspoon vanilla paste or extract
- 2 tablespoons cinnamon
- 1 14 ounce can sweetened condensed milk
Roasted Candied Walnuts
ingredients
- 1 tablespoon coconut sugar, or brown sugar
- 1/2 cup maple syrup
- 2 cups raw, unsalted walnuts
- Flaky salt, for topping
Prosecco Poached Pears
Method
Step 1
Add Prosecco, water, sugar, vanilla, orange peels and juice, lemon peels, cinnamon sticks, and star anise to a 6 quart saute pan. Bring to a rapid boil.
Step 2
Reduce to a simmer and gently add pears, leaning them on their sides so they are submerged. Cook over medium heat, covered, for 30 minutes, rotating after 15 minutes to ensure even poaching and color on each side.
Step 3
Remove from heat. Stand pears upright in the pot, and allow them to cool completely and then transfer to separate dish. If making ahead of time, transfer pears upright to a separate dish and refrigerate for at least 4 hours or overnight. Keep pot covered on stove until ready to make syrup and serve.
Step 4
To make the syrup, add maple syrup to liquid. Reduce liquid by about half over medium heat, 10-15 minutes. It will become thick and syrupy, coating a spoon. Use a sieve to strain the syrup from the pot. Let it cool a bit before serving.
Step 5
Once syrup has cooled, stand each room temperature pear upright on a serving dish. Place a scoop of No Churn Cinnamon Ice Cream beside each. Drizzle with syrup. Sprinkle Roasted Candied Walnuts over each dish. Serve immediately.
No Churn Cinnamon Ice Cream
Step 1
In the bowl of a stand mixer or a large bowl if using a hand mixer, add chilled heavy whipping cream, vanilla paste or extract, and cinnamon. Whip on medium-high speed until stiff peaks form, scraping the sides of the bowl as needed.
Step 2
Fold in sweetened condensed milk.
Step 3
Transfer to a chilled loaf pan. Use a spatula or butter knife to form a smooth top. Freeze until set, overnight or 5+ hours.
Roasted Candied Walnuts
Step 1
Preheat the oven to 325 degrees F.
Step 2
Using a fork, whisk sugar and maple syrup in a bowl until the sugar dissolves and thick consistency is reached. Add walnuts and stir until coated.
Step 3
Transfer nuts to a parchment paper lined sheet pan in a single layer and bake for 25 minutes, tossing halfway through cook time and making sure the nuts remain in a single layer.
Step 4
Remove from oven and toss nuts immediately. Sprinkle with flaky salt. Allow nuts to sit and crystallize 10-15 minutes. Break apart with your hands and roughly chop.
Step 5
Once hardened, break the nuts apart by crumbling the parchment paper in your hands. Store in an airtight jar or container.