Mimosa Poached Pear with Summer Berries
What a great way to start the summer season. Use any type of berry you prefer in this dessert and if desired, replace the champagne with Grand Marnier for a more citrus pronounced flavor. Enjoy this phenomenally flavored dessert cold, as directed below, or warmed up when served with ice cream.
For 2 people
- 1 firm pear
- 1 1/2 cups mixed berries, fresh or frozen *
- 1/4 cup sugar
- 1 1/2 cups orange juice
- 1/4 cup champagne or orange flavored liqueur
- Ice cream if desired
Mimosa Poached Pear with Summer Berries Directions
- Peel pear and cut in half vertically while keeping the stem on one of the halves. Core each half carefully with a teaspoon; set aside pear. Add berries, sugar and juice in a large skillet. Bring to a boil over medium heat while stirring once or twice.
- Once boiling, remove berries with slotted spoon into a bowl; set aside. Add pear halves, cover, reduce to low and simmer 20 minutes, or until pear is tender, but not falling apart. Turn pear over halfway through cooking.
- Remove pear to a plate; set aside. Increase heat to medium, uncover and boil juice until reduced to about 1/2 cup, stirring frequently. It will thicken substantially. Stir in champagne and transfer to a shallow bowl. Slice pears from a half-inch down from stem end to the bottom. Place pears back into reduction, along with berries.
- Cover and refrigerate at least 3 hours, spooning sauce over pear halfway through cooling time, or simply, and carefully, flip over.
- To serve, place a mound of your favorite ice cream in each of 2 bowls along with a pear halves and equal amounts of berries with thickened juice.
- * I used the frozen mixed berries, which consisted of raspberries, blueberries, strawberries and black berries.