John Martin Taylor

Pears Poached in Champagne

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Hoppin' John's Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry
Hoppin' John's Charleston, Beaufort & Savannah

By John Martin Taylor

Published 1997

  • About

When the mint pokes through the ground in the spring, I love to poach pears and garnish them with sprigs to resemble leaves. There’s no simpler, or prettier, dessert. You can serve these warm, chilled, or at room temperature.

Ingredients

  • 1 large lemon
  • 1⅓ cups sugar, plus about 2 teaspoons for garnish

Method

Cut several long zests of lemon to use as a garnish, sprinkle with 1 teaspoon sugar, and set aside. Quarter the lemon and add it to the champagne, 1⅓ cups sugar, coriander, and butter in a heavy saucepan tha