Prosecco-Poached Pears with Raspberry Sorbet

Prosecco-Poached Pears with Raspberry Sorbet
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The honey, citrus and lavender flavors of prosecco meet the sublime sweetness of Bosc pears in this easy yet elegant poached pear recipe. Serve warm with tart and delicious raspberry sorbet on the side. You can make the pears and sorbet up to two days ahead, and can substitute or add spices as desired.


  • Sorbet

    1 lb. organic raspberries
  • ½ cup sugar
  • ½ cup water
  • Lemon juice, to taste
  • Pears

    1 vanilla bean
  • 1 bottle La Marca Prosseco
  • 1 cup sugar
  • 2 allspice berries
  • 1 star anise pod
  • Zest from 1 medium orange, sliced into slivers
  • 6 Bosc pears, peeled, cored and quartered


  1. Sorbet: Rinse the raspberries. Roughly chop them and transfer to a food processor or blender.
  2. Add ½ cup each sugar and water to a saucepan. Simmer the sugar and water on the stove for 5 minutes, stirring once or twice, making simple syrup. Set aside to cool.
  3. Add the cooled syrup to the raspberries. Process the raspberries until smooth. Add lemon juice to taste.
  4. Pour the raspberry puree through a fine mesh sieve into a freezer-safe container. Place the container in the freezer.
  5. Chill the sorbet in the freezer for 4 hours. Stir the sorbet every 15-30 minutes. Alternatively, churn the sorbet in an ice cream maker for 15 minutes, then chill it in the freezer for 4 hours.
  6. Pears: Slit the vanilla pod down the side. Scrape out the seeds and add them to a large saucepan.
  7. Add the prosecco, sugar, allspice, star anise and zest to the saucepan. Stir together.
  8. Add the pears to the pan. Bring the pears to a simmer, then set the heat to low. Cover the pan.
  9. Poach the pears until tender, about 20-30 minutes depending on their ripeness. Transfer the pears to a dish and set them aside.
  10. Remove the cinnamon stick, allspice berries and anise pod from the poaching liquid and discard them. Simmer the poaching liquid until it reduces to a syrup, about 15 minutes.
  11. Plate the pears on the serving dish or on individual dishes. Drizzle the syrup over the pears. Serve with a scoop of raspberry sorbet on the side.
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