Prosecco-Poached Pears

This simple poaching method produces a beautifully-light dessert.

Ingredients:
4 Bosc pears
2 cups prosecco
½ cup honey
1 ½ cups water
Pinch of salt

Method:
1. Peel pears (optional); cut each in half lengthwise and remove cores (a melon baller works well for this).
2. In a large saucepan, combine all ingredients and bring to a simmer. Add the pear halves, and gently poach the pears until they are just tender. Remove pears to a shallow pan. Reduce the poaching liquid under medium high heat until it is a syrup, and then drizzle over the pears.* You can serve the pears immediately while still warm with a scoop of ice cream and their syrup, or they can also be served at room temperature with a small cookie and a dollop of crème fraîche.

* The pears can also be refrigerated at this point. To serve, the pears can be reheated in their syrup, or served chilled.

Greek Feast Recipes

The light and bright flavors of Greece lend themselves beautifully to this week’s box as luscious produce like heirloom tomatoes, frying peppers, zucchini and cucumbers continue to ripen during the warm days of August. Take advantage of this bounty with a menu starring a trio of Greek staples for cooking—meaty garbanzo beans, flavorful sun-dried tomatoes and briny olives—plus miniature pears for poaching in crisp, dry Prosecco and savory Halloumi cheese for frying or grilling. Luscious fig jam and a sun-dried tomato-kissed Pomodoro loaf complete this feast of Mediterranean delights.

Here are a few recipes ideas for the week:

Tzatziki Sauce
This signature Greek condiment is wonderful served with a side of freshly-sliced heirloom tomatoes and cucumbers.

Garlic & Sun-Dried Tomato Hummus
This incredibly-flavorful spread is excellent spread on toasted slices of this week’s Pomodoro loaf.

Fried Jimmy Nardello Peppers with Halloumi Cheese
Golden, gooey cheese nuggets are tossed with peppers and lemon for this flavorful starter.

Grilled Halloumi Salad
This simply-perfect salad is tossed with ripe heirloom tomatoes and topped with grilled halloumi and bright herbs.

Minted Cucumber Salad
Tossed with extra virgin olive oil and fresh mint, this cool salad is an easy summertime side.

Zucchini Ribbons with Lemon & Basil
This incredibly fresh side from Alice Waters’ Art of Simple Food II is seasoned with just the right amount of fragrant basil and zesty lemon.

Prosecco-Poached Pears
This simple poaching method produces a beautifully-light dessert.

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