I could only find this Peach Champagne Soup recipe. Perhaps you could try substituting pears for the peaches?


  • 6 medium ripe peaches
  • 1 quart scalding water
  • 1/2 bottle white wine
  • sugar to your taste
  • 1/2 bottle champagne


Put the peaches in a wire basket & dip them into the scalding water for one minute. Peel the skins off the peaches, cut them in half & remove the pits. Put the peaches in a deep bowl & cover with the white wine. Add sugar, cover & chill 2 hours. To serve, put one peach half in a dish, cover with 1/6th of the wine marinade & pour an equal amount of champagne over it. Serves 6.

Print this recipe

Submitted 10/23/08.
Source: The Champagne Cookbook by Malcolm R. Hebert 1980 by Wine Appreciation Guild Ltd; ISBN 0-932664-07-5
Submitted By: Deborah Amos
Peach Champagne Soup