Pear-Rosemary Bellini

  • Level: Easy
  • Total: 45 min (includes cooling time)
  • Active: 15 min
  • Yield: 4 to 6 servings
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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 


  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.