Pear & Pomegranate Bellini
This simple pear and honey puree combines perfectly with pomegranates and rosé to make a delicious Bellini.
Ingredients
- 300 g (3 ) ripe pears, seeded, cut into large chunks
- 60 ml (¼ cup) honey
- 240 ml (1 cup) water
- (6 Tablespoons) pomegranate arils, 1 tbsp. per glass
- 1.2 l (1½ bottles) rosé, or sparkling wine or water, split between glasses
Directions
- Place pears, honey, and water into a small saucepot set over medium heat. Bring to a simmer and let cook for 10 to 12 minutes or until pears are softened and liquid has reduced by half.
- Let mixture cool slightly, then add to the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 to 45 seconds or until smooth.
- Allow to cool completely and place mixture into a squeeze bottle. Alternatively, set aside in a small bowl.
- Squeeze or carefully scoop 1/4 cup (60ml) pear purée into the bottom of each champagne flute.
- Add 1 tablespoon of pomegranate arils to each, and top each with 6 fluid ounces (180ml) of sparkling liquid, stirring gently to incorporate before serving.
Chef's Notes
The rosé in this recipe can easily be swapped for sparkling water to make a delicious mocktail.
Ingredients
- 300 g (3 ) ripe pears, seeded, cut into large chunks
- 60 ml (¼ cup) honey
- 240 ml (1 cup) water
- (6 Tablespoons) pomegranate arils, 1 tbsp. per glass
- 1.2 l (1½ bottles) rosé, or sparkling wine or water, split between glasses
Directions
- Place pears, honey, and water into a small saucepot set over medium heat. Bring to a simmer and let cook for 10 to 12 minutes or until pears are softened and liquid has reduced by half.
- Let mixture cool slightly, then add to the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 to 45 seconds or until smooth.
- Allow to cool completely and place mixture into a squeeze bottle. Alternatively, set aside in a small bowl.
- Squeeze or carefully scoop 1/4 cup (60ml) pear purée into the bottom of each champagne flute.
- Add 1 tablespoon of pomegranate arils to each, and top each with 6 fluid ounces (180ml) of sparkling liquid, stirring gently to incorporate before serving.
Chef's Notes
The rosé in this recipe can easily be swapped for sparkling water to make a delicious mocktail.
Ingredients
- 300 g (3 ) ripe pears, seeded, cut into large chunks
- 60 ml (¼ cup) honey
- 240 ml (1 cup) water
- (6 Tablespoons) pomegranate arils, 1 tbsp. per glass
- 1.2 l (1½ bottles) rosé, or sparkling wine or water, split between glasses
Directions
- Place pears, honey, and water into a small saucepot set over medium heat. Bring to a simmer and let cook for 10 to 12 minutes or until pears are softened and liquid has reduced by half.
- Let mixture cool slightly, then add to the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 to 45 seconds or until smooth.
- Allow to cool completely and place mixture into a squeeze bottle. Alternatively, set aside in a small bowl.
- Squeeze or carefully scoop 1/4 cup (60ml) pear purée into the bottom of each champagne flute.
- Add 1 tablespoon of pomegranate arils to each, and top each with 6 fluid ounces (180ml) of sparkling liquid, stirring gently to incorporate before serving.
Chef's Notes
The rosé in this recipe can easily be swapped for sparkling water to make a delicious mocktail.
Ingredients
- 300 g (3 ) ripe pears, seeded, cut into large chunks
- 60 ml (¼ cup) honey
- 240 ml (1 cup) water
- (6 Tablespoons) pomegranate arils, 1 tbsp. per glass
- 1.2 l (1½ bottles) rosé, or sparkling wine or water, split between glasses
Directions
- Place pears, honey, and water into a small saucepot set over medium heat. Bring to a simmer and let cook for 10 to 12 minutes or until pears are softened and liquid has reduced by half.
- Let mixture cool slightly, then add to the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 to 45 seconds or until smooth.
- Allow to cool completely and place mixture into a squeeze bottle. Alternatively, set aside in a small bowl.
- Squeeze or carefully scoop 1/4 cup (60ml) pear purée into the bottom of each champagne flute.
- Add 1 tablespoon of pomegranate arils to each, and top each with 6 fluid ounces (180ml) of sparkling liquid, stirring gently to incorporate before serving.
Chef's Notes
The rosé in this recipe can easily be swapped for sparkling water to make a delicious mocktail.