Ingredients4 pears (ripe and firm)
3 cups of Champagne
1 cup of sugar
1 vanilla bean
Using a fruit corer, remove the seeds from the pear, going from bottom to top, but leaving the top intact. In a large stock pot, add champagne and sugar and bring to medium heat. Split the vanilla bean in half and remove the caviar. Add the caviar to the champagne mix in the pot. Add the pears and poach about 7-9 minutes until fork tender. Serve warm.