Photo: Roasted Pear Bellini Recipe
Ingredients
- Roasted pear puree, recipe follows
- 1 bottle pear nectar
- 1 (750-ml) bottle Champagne
Directions
Put 1 tablespoon of the roasted pear puree into a Champagne flute and add pear nectar 1/4 way up the glass. Top off with Champagne. Repeat with remaining drinks. Serve immediately.
Roasted Pear Puree:
2 pears
1 tablespoon honey
Preheat the oven to 375 degrees F.
Put 2 pieces of foil on a flat surface and place 1 pear in the center of each. Drizzle both with the honey and loosely wrap them in the foil, leaving the top open. Place the pears in the top half of the oven and roast until they are buttery soft, about 50 to 60 minutes. Remove from the oven and let cool. Peel the skin off with your hands and pull the flesh away from the core. Place in a blender with any accumulated juices and puree until smooth. Pour into a container and refrigerate until ready to use.
Yield: 3/4 cup
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By alpetrone
Pittsburgh, PA
on February 04, 2007
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Great twist on a champagne drink. The right blend of flavors. Will definitely make again.
By Debgingbail
Bellevue, WA
on January 13, 2007
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This recipe is wonderful. The pear puree and nectar gives a nice subtle hint of pear. We used the "orange label" champange.
By Greenchile63
Albuquerque, NM
on September 04, 2006
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We filled it half way and used gourmet ginger ale (a brand that uses real ginger to top it off instead of champagne. It was great! We also liked eating the roasted pear puree straight, so I am glad I made extra of the puree.
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