Champagne-Poached Pears with Moscato-Asti Reduction

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Elegant pears gently poached in champagne and served with a sweet Moscato-Asti wine reduction, a sophisticated dessert for special occasions. This French-inspired recipe, ready in about 50 minutes, layers ripe Bosc pears, champagne, Moscato d'Asti wine into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 4 French cuisine 180 cal/serving

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Ingredients

4, peeled and halved, cores removed ripe Bosc pears
1 bottle (750 ml) champagne
1 cup Moscato d'Asti wine
1/2 cup granulated sugar
2 tbsp lemon juice
1, split lengthwise vanilla bean

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Instructions

Step 1: In a large saucepan, combine 1 bottle (750 ml) champagne, 1/2 cup granulated sugar, 2 tbsp lemon juice, and 1 split vanilla bean pod. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.
Step 2: Add 4 peeled and halved Bosc pears to the simmering liquid and reduce heat to low. Poach the pears gently for 20-25 minutes, turning occasionally, until tender but not mushy.
Step 3: Using a slotted spoon, remove the pears and set aside. Increase heat to medium-high and add 1 cup Moscato d'Asti wine to the poaching liquid, boiling until it reduces by half and thickens to a syrupy consistency, about 10 minutes.
Step 4: To serve, place each pear half on a dessert plate and drizzle with 2-3 tbsp of the Moscato reduction for a fragrant, glossy finish.