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Recipes
Champagne-Poached Pears with Chocolate Crème Anglaise and Pistachios
6 servings
1 hour, 30 minutes total (Active 45 minutes)

Ingredients

  • 1 cup Chobani Extra Creamy Oatmilk
  • 3 teaspoons vanilla extract, divided
  • 3 large eggs
  • 3 tablespoons + 1 cup sugar, divided
  • 6 tablespoons Ghirardelli Premium Baking 72% Cacao Dark Chocolate Chips
  • ½ teaspoon kosher salt, divided
  • 3 lemons, for juice/slices
  • 1 vanilla bean
  • 4 cups pear nectar
  • 1 (750 mL) bottle champagne (or sparkling wine)
  • 3 cinnamon sticks
  • 6 firm Bartlett Pears
  • ¼ cup roasted, shelled pistachios
  • 1 cup heavy whipping cream
  • ½ teaspoon ground cardamom

Steps

    1. Combine oat milk and 2 teaspoons vanilla extract in medium saucepan. Heat on medium, stirring occasionally, until just steaming (about 175°F). Separate eggs (reserve whites for another use). Whisk egg yolks and 2 tablespoons sugar in medium bowl until blended and smooth.
    2. Add oat milk mixture slowly to egg yolk mixture, whisking continuously, until blended and smooth. Return yolk mixture to same saucepan and cook on medium 6–7 minutes, whisking continuously, until slightly thickened and 160°F for anglaise. Remove pan from heat. Place chocolate and salt in clean, medium bowl.
    3. Add anglaise to bowl with chocolate; stir until melted and smooth. Set bowl into large bowl of ice; chill 35–40 minutes until 40°F. Place second large bowl in refrigerator to chill. Meanwhile, juice 2 lemons (¼ cup); slice remaining 1 lemon in half lengthwise, then cut each half into thin slices. Split vanilla bean lengthwise.
    4. Combine in large saucepan: pear nectar, lemon juice, 1 cup sugar, lemon slices, champagne, and cinnamon sticks. Scrape seeds from vanilla bean; stir seeds and bean into poaching liquid. Bring to gentle simmer on medium. Peel and core pears; add to simmering liquid and poach gently 30–35 minutes until crisp-tender.
    5. Remove pears from poaching liquid and let stand to cool. Bring poaching liquid to boil on medium-high; cook 20–25 minutes, stirring occasionally, until slightly thickened and syrupy. Chop pistachios coarsely.
    6. Combine in chilled bowl: heavy cream, cardamom, and remaining 1 tablespoon sugar, 1 teaspoon vanilla extract, and ¼ teaspoon salt until blended. Beat with electric mixer until stiff peaks form; chill until ready to use.
    7. Divide chocolate anglaise among serving bowls. Top each with 1 pear; garnish with whipped cream, 1 tablespoon poaching syrup, and pistachios. Serve.

Amount per ⅙ recipe serving: Calories 680, Total Fat 28g, Sat Fat 14g, Trans Fat 0g, Chol 150mg, Sodium 230mg, Total Carb 89g, Fiber 9g, Total Sugar 72g, (Incl. 45g Added Sugars), Protein 5g, Vitamin D 6%, Calc 10%, Iron 10%, Potassium 8%