Pear-Rosemary Bellini
Pear-Rosemary Bellini
Get this quick and easy party drinks recipe from Tia Mowry at Home.
  • Difficulty Level Moderate
  • Technique Mixing
  • Preparation Time 45 minutes
  • Cooking Time 5 minutes
  • Yield 4 - 6 servings
  • ½ cup Sugar
  • 2 large sprigs Rosemary, plus small sprigs for garnish
  • 2 ripe Pears, chilled, peeled and cored
  • One 750-milliliter bottle Brut Champagne or Prosecco
  1. In a small saucepan, combine the sugar, and large rosemary sprigs and 1/2 cup water. Bring to a simmer and stir until the sugar is dissolved. Let simmer for 2 minutes. Turn off the heat and let the syrup sit for 30 minutes to cool.
  2. Once cooled, discard rosemary sprigs. In a food processor, puree the pear and syrup. Spoon 3 tablespoons of the puree mixture into a champagne flute and slowly pour in the champagne. Stir gently and garnish with a small rosemary sprig.

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