Pear Bellini Food

PEAR BELLINI

Steps:

• Stir together pear nectar and pear brandy in a chilled glass. Divide pear blend into 2 rocks glasses filled with crushed ice. Top with chilled Champagne and garnish with sliced pears.

PEAR AND CRANBERRY BELLINI

Steps:

• In a small pitcher or large liquid measuring cup, combine pear nectar and cranberry juice cocktail. Pour 1/4 cup juice mixture into each of 8 champagne glasses. Dividing evenly, top with Prosecco or other dry sparkling white wine.

ROASTED PEAR BELLINI

Steps:

• 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.
• 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.

BELLINIS

Steps:

• Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.
• Puree the peaches and orange peel in a blender with 1 1/2 cups of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Transfer the puree into a pitcher or clear glass bowl.
• For each serving, pour 2 to 4 tablespoons of the peach puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish each with an orange peel twist, and serve.
• Do-Ahead Tip: The peach puree can be made 1 day ahead. Cover and refrigerate.