Recipe courtesy of Tia Mowry
Pear-Rosemary Bellini
Total:
45 min
(includes cooling time)
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
45 min
(includes cooling time)
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
45 min
(includes cooling time)
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1/2 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 

Directions

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.

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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