Champagne Pears Filled With Cheesecake and Champagne Drizzle
Prep Time: 20 minutes
Cook Time: 20 minutes
Champagne Pears Filled With Cheesecake and Champagne Drizzle is sweet and elegant. This gluten free dessert screams fancy when served with some champagne.
- 4 unripe pears
- 1 bottle, 750 ml. of champagne
- 1 cup sugar
- lemon zest from 1/2 of a fresh lemon
- 1 vanilla bean, scraped of seeds
- whipped cream for serving
- 1 package, (250g.) cream cheese
- 2 tbsp. plain or vanilla Greek yogurt
- 3 tbsp. whipping cream
- 2 tbsp. sugar
Find a lid that will cover the Napoleon Stainless Steel Wok; it can sit inside the mouth, but shouldn’t touch anything when you fill it with ingredients.
Peel pears, and use an apple corer or sharp knife to hollow out where the seeds and core are, creating a cavity that will be filled later.
Pop champagne, and pour 4 cups into the wok. Add the lemon zest, sugar, and vanilla bean scrapings. Using the side burner on your grill, bring the champagne mixture to a simmer, making sure the sugar has dissolved. Add the peeled pears and cover with the lid. Simmer the pears for 10 to 12 minutes or until tender. Remove from heat and cool.
While the pears are simmering, use a hand mixer to blend the cream cheese, cream, sugar, and Greek yogurt. Set aside.
Once the pears are removed, continue simmering the champagne mixture until it reduces by 2/3 and becomes syrupy.
To serve, pipe the cavity of each pear with the cheesecake mixture, place into a bowl or onto a plate, drizzle with the champagne syrup and top with whipped cream.
Recipe from Napoleon Grills.