Champagne-Poached Pears

Made the first time I cooked dinner for Buzz. Served with ice cream and love.

ingredients

1 bottle champagne, preferably pink (about 3 1/2 cups)
1 cup sugar
Zest of 1/4 lemon
1 teaspoon rose water (optional)
1/2 vanilla bean, split lengthwise (optional)
2 large pears (such as Bosc) or 4 small pears (such as Seckel), peeled (firm, slightly under ripe pears work best)
Vanilla ice cream as a side

1
1. Combine all the ingredients except the pears in a pot and bring to a simmer.
2
2. Carefully lower the pears into the liquid (adding up to 1 cup water to make sure the fruit is fully submerged).
3
3. Simmer until the pears are tender, 15 to 17 minutes for small pears, 25 to 30 minutes for large ones.
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4. Cool the pears in the cooking liquid for 30 minutes before serving, or store them in the refrigerator (still in the liquid) for up to a week.
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5. Serve vanilla ice cream on top.