Happy Hour: Honey and Thyme Poached Pears & Veuve Clicquot

The Foodies' KitchenNovember 28, 2024

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Veuve Clicquot is a luxurious champagne that embodies elegance and complexity, making it a perfect choice for celebrations or moments of indulgence. On the nose, it reveals a bouquet of white flowers, fresh fruits, and hints of vanilla, while the palate offers vibrant citrus, crisp green apple, and subtle brioche notes. Its signature richness and balance, thanks to a high proportion of Pinot Noir, create a lively but refined experience.

Happy Hour: Honey and Thyme Poached Pears & Veuve Clicquot

Whether you’re toasting to a milestone or simply savoring life’s finer moments, Veuve Clicquot’s timeless character adds a layer of sophistication and elegance to any occasion.

To pair Veuve Clicquot we chose a dessert of poached pears with honey and thyme which make a beautiful complement that feels effortlessly elegant. The pears carry a delicate sweetness from the honey, while the earthy aroma of thyme adds an unexpected depth. These flavors harmonize perfectly with Veuve Clicquot‘s crisp acidity and vibrant notes of citrus and green apple.

The champagne’s subtle brioche undertones enhance the warm, caramelized essence of the honey, while its fine bubbles cleanse the palate, making each bite of pear feel fresh and bright. Together, this pairing strikes a balance between sweet, herbal, and effervescent—ideal for a refined, celebratory finish to a special meal.

You can find Veuve Clicquot at Vinoteca stores.

Helga & Kitty

Honey and Thyme Poached Pears

Ingredients:
4 cups of water
1 cup sugar
2 tablespoons honey
4 Bosc pears peeled
3-4 fresh thyme sprigs
1 cinnamon stick
a few slices of fresh lemon
4 slices fresh ginger
4 cloves
1 teaspoon vanilla extract

Directions:

In a large saucepan, heat the water, sugar, and honey until warm and the sugar is dissolved. Add the rest of the aromatics and spices except for the vanilla.
Slide in the pears and cover with a round of parchment paper with a small vent hole cut in the center. This will help keep them moist.
Keep the liquid at a very low boil and simmer the pears until cooked through, 10 to 25 minutes, depending on the pears. While they are poaching, every so often gently push down the pears to make sure they are submerged in poaching liquid.
When the pears feel soft after poking them with a fork, add the vanilla extract and remove from heat and let the pears cool in their liquid.
If you wish, you can also remove the pears with a slotted spoon and reduce the liquid by about half, and pour that over the pears, which will make a richer sauce.

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