You are here: Home » Recipes » Champagne and Cranberry Poached Pears Champagne and Cranberry Poached Pears Recipe by Relish Contributor Yield 8 servings Adding fresh cranberries to the cooking liquid gives them a warm, ruby red color, and using champagne for some of the water adds a celebratory twist. PrintEmail There are some easy steps to follow when poaching fruit. Most importantly, the cooking liquid must be just sweet enough to taste pleasant without overpowering the delicate fruit flavor. There must also be enough acid in the liquid to counteract the sweetness and help keep the fruit from browning while cooking. Ingredients 1 quart water2 cups inexpensive champagne or dry wine2 cups loose-packed light brown sugar1 (12-ounce) bag cranberries2 cinnamon sticks3 whole cloves2 teaspoons vanilla extract8 medium pears, whole, peeled with stems on Fresh mint sprigs, for garnish Instructions In a large, nonreactive saucepan, bring water to a boil with champagne, sugar, cranberries, cinnamon, cloves and vanilla. Reduce heat and simmer 20 minutes. Add pears and simmer 15 minutes until pears are almost tender. Remove pan from heat and allow pears to cool in liquid 15 minutes before serving. When ready to serve pears, remove from liquid, cut in half lengthwise and scoop out seeds, leaving a small cavity. Serve garnished with a fresh mint sprig.