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Prep time
10 minutes
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Cook time
10 minutes
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makes
1/2 to 1 cup of puree (enough for 2 to 4 cocktails)
Author Notes
Bellinis are traditionally made with white peach puree and bubbles. They are a floral, sweet, tangy, and effervescent cocktail that screams “time to celebrate!” While bellinis are typically enjoyed in the summer months when peaches are at their peak ripeness, pears are the perfect alternative for the colder months of the year. In this recipe, ripe pears are peeled, cubed, and cooked over the stovetop with warming spices. The mixture is pureed, strained, and served in a champagne flute topped with bubbles. It's a festive drink that comes together quickly and can be served effortlessly.
—Elena
Ingredients
- Spiced Pear Puree
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2
ripe pears (such as Bosc or Bartlett), peeled, pitted and cubed
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1
lemon, zested and juiced
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2 teaspoons
maple syrup
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1/2 teaspoon
ground cinnamon
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1/8 teaspoon
freshly grated nutmeg
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1/2 teaspoon
ground cloves
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1/2 teaspoon
ground allspice
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1 teaspoon
vanilla bean paste
- Pear Bellini (Makes 1 Cocktail)
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1/4 cup
spiced pear puree (recipe above)
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3 to 5 ounces
prosecco, Champagne, or non-alc Champagne alternative (such as Töst)
Directions
- Spiced Pear Puree
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To make the spiced pear puree: Combine all ingredients in a saucepan and cook over medium-low heat, stirring occasionally, until the pears start to break down and the spices smell fragrant, 2 to 3 minutes.
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Transfer to a blender and blend until smooth. Strain through a fine mesh sieve and chill before using for cocktails.
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Puree will keep in an airtight container in the refrigerator for up to 5 days.
- Pear Bellini (Makes 1 Cocktail)
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In a champagne flute or coupe glass, preferably chilled, add spiced pear puree. Top with bubbles. Gently stir to combine and enjoy!
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