Pear & Ginger Sparkler Recipe

Pear & Ginger Sparkler Recipe
Pear & Ginger Sparkler Recipe photo by Taste of Home
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Pear & Ginger Sparkler Recipe

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I created this twist on a Bellini when a friend gave me some Asian pears she grew in her backyard. If you like ginger and want more of a kick, try substituting ginger liqueur for the vodka. —Jacyn Siebert, San Francisco, CA
MAKES:
18 servings
TOTAL TIME:
Prep: 10 min. Cook: 20 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 10 min. Cook: 20 min. + cooling

Ingredients

  • 4 cups pear nectar
  • 2 medium Asian pears, cored and sliced
  • 1/2 cup thinly sliced fresh gingerroot
  • 1/4 cup sugar
  • 1 cup plain or pear vodka
  • 3 bottles (750 milliliters each ) Champagne, chilled
  • GARNISH:
  • Fresh pear slices

Directions

In a large saucepan, combine pear nectar, pears, ginger and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until pears are softened. Cool.
Place mixture in a blender; cover and process until smooth. Press mixture through a fine-mesh strainer. Stir in vodka. Pour 1-1/2 ounces into each champagne flute or cocktail glass. Top with 4 ounces champagne. Serve with pear slices. Yield: 18 servings.
Originally published as Pear & Ginger Sparkler in Taste of Home Christmas Annual Annual 2016, p112

  • 4 cups pear nectar
  • 2 medium Asian pears, cored and sliced
  • 1/2 cup thinly sliced fresh gingerroot
  • 1/4 cup sugar
  • 1 cup plain or pear vodka
  • 3 bottles (750 milliliters each ) Champagne, chilled
  • GARNISH:
  • Fresh pear slices
  1. In a large saucepan, combine pear nectar, pears, ginger and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until pears are softened. Cool.
  2. Place mixture in a blender; cover and process until smooth. Press mixture through a fine-mesh strainer. Stir in vodka. Pour 1-1/2 ounces into each champagne flute or cocktail glass. Top with 4 ounces champagne. Serve with pear slices. Yield: 18 servings.
Originally published as Pear & Ginger Sparkler in Taste of Home Christmas Annual Annual 2016, p112

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