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Spiced Pear Bellinis

Spiced Pear Bellinis

Sparkling cocktails shouldn’t be reserved for special occasions or the holidays. And here’s one good reason to pop the cork on the bubbly! It’s a refreshing twist on the classic Bellini delivered with a subtle sweetness from fresh pears and a hint of spice from cinnamon and nutmeg.

With an extra bottle or two of Prosecco left in my fridge post New Year’s – toasting the last weekend of the first month of 2019 seemed to be in order. I also had a handful of ripe pears on my counter so this was a great fit for my “leftovers”!

Purée ripe pears…

then add a splash of pear brandy – a gorgeous spirit made with over 30 pounds of pears in very bottle. Even if you’re not one to sip on such, brandy and cognacs add a beautiful depth in cooking or cocktails.

Toss in a sprinkling of ground cinnamon and freshly grated nutmeg to highlight the delightful flavor of pears then finish with a generous splash of chilled bubbly.

You’ve got an elegant drink for your brunch menu or cocktails for a relaxing afternoon or evening curled up in front of a fire!

Spiced Pear Bellinis

¼ cup pear purée, about 2 ripe pears peeled and cored

½ teaspoon of Fruit Fresh

2 teaspoons pear brandy

1/8 teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

1-1/4 cup Prosecco or champagne, well chilled

Purée the ripe pears using an immersion blender or standard blender. You will need ¼ cups of the purée. Stir in the Fruit Fresh to help preserve the light color of the pears. You can refrigerate the pear purée, covered for a day or two.

Pour the pear purée into a cocktail mixer.

Add the pear brandy along with the cinnamon and nutmeg.

Stir or whisk to blend the spices into the pear purée.

Add the chilled Prosecco and stir well.

Pour the Bellinis into champagne flutes or white wine goblets. Makes 2 to 3 cocktail depending on the type of barware you use.

Spiced Pear Bellinis, courtesy of Preserving Good Stock

January 25, 2019
: Makes 2 cocktails.

A refreshing twist on the classic Bellini delivered with a subtle sweetness from fresh pears and a hint of spice from cinnamon and nutmeg.

By:

Ingredients
  • ¼ cup pear purée, about 2 ripe pears peeled and cored
  • ½ teaspoon of Fruit Fresh
  • 2 teaspoons pear brandy
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 1-1/4 cup Prosecco or champagne, well chilled
Directions
  • Step 1 Purée the ripe pears using an immersion blender or standard blender. You will need ¼ cups of the purée. Stir in the Fruit Fresh to help preserve the light color of the pears. You can refrigerate the pear purée, covered for a day or two.
  • Step 2 Pour the pear purée into a cocktail mixer.
  • Step 3 Add the pear brandy along with the cinnamon and nutmeg. Stir or whisk to blend the spices into the pear purée.
  • Step 4 Add the chilled Prosecco and stir well.
  • Step 5 Pour the Bellinis into champagne flutes or white wine goblets.


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