Ingredients (Serves 4)

4 Bosc pears (in season from mid-September through April or May)

2 cups Prosecco wine

2 cups orange juice

5 cloves

2 medium cinnamon sticks


Peel and core the pears, leaving the stems intact. Trim the bottom of each so the pears will stand up in your pot

Mix all the other ingredients together and pour over pears in your pot. Bring to a boil. Once boiling reduce heat to a simmer, partially cover and cook for 1 hour or until the pears are nice and tender

Tip: Make these a day ahead and let them cool in the poaching liquid. Once cooled to room temp, refrigerate. This way the flavor will soak into the pears and make them even sweeter

To re-heat: Place the pears and poaching liquid in a saucepan and gently bring to a simmer. Heat for 15-20 minutes or until pears are warm

Alternatively if you decide to make them on the day of, no problem.  Follow above directions and serve warm with some vanilla ice cream. Garnish with some fresh lemon rind and drizzle of poaching liquid over