Massage therapist Glenna Seelig, at JSMedi Spa in Sinking Spring, shared this decadent dessert she prepares for special occasions and enjoys served with small dollop of Lancaster Longacre vanilla ice cream. As she is the most amazing massage therapist of all time I trusted her with this recipe advice. This recipe adaption was featured in the winter issue of the Berk’s Women 2 Women magazine.
I made this a bit healthier by reducing the amount of processed sugar by substituting orange juice and a small amount of honey (use agave or a vegan sugar, if you choose). You can consider apple juice or cider in place of the champagne.
In true Valentine’s Day form, Glenna suggests the gift of a mini-massage for your partner. “Sitting on the sofa, with your partner’s feet in your lap is a comfort. Taking the time to gently massage their feet can ease stress, relax your partner and say an unspoken, “I love you.”
- 4 bosc pears, peeled leaving the stem intact
- 1½ cups champagne or sparkling wine
- ½ - ¼ cup orange juice
- 1 cinnamon stick
- 4 tablespoon local honey, maple syrup or raw organic agave, to taste
- 1 vanilla bean, seeded
- 4 cloves
- 1 inch fresh ginger, peeled and sliced into discs
- 1 teaspoon PureBlend Tea’s Cinnamon Orange Hot Toddy Tea Blend
- Combine the wine, orange juice, honey and cinnamon stick in a 8 cup sauce pan and bring to boil. Add the pears and simmer for about 20 minutes or until tender.
- Cool pears in wine mixture to room temperature. You can refrigerate them in the poaching liquid until you're ready to serve them. Serve warm, at room temperature or chilled.
- Top with a dollop of slightly sweetened mascarpone, ice cream or crumbled amaretti cookies.