- 2 ripe green or red Anjou pears
- 16 oz Prosecco
- 1 tbsp (15 mL) maple syrup
- 1 tbsp (15 mL) lemon juice
- 1 tbsp (15 mL) lemon water
- 1 small cinnamon stick
Peel, core and chop 2 ripe green or red Anjou pears. Place in small pot with 1 tbsp (15 mL) each: maple syrup, lemon juice and water; and 1 small cinnamon stick. Cover and place over medium heat.
When it comes to boil, reduce heat to maintain simmer. Cook, stirring occasionally, until soft, 5 to 7 minutes. Discard cinnamon stick.
Purée in food processor until smooth. Pass through fine-mesh sieve, pushing with back of spoon.
Cool, cover and refrigerate until cold. For each drink, spoon 1 1/2 oz pear purée into chilled coupe. Top with 3 to 4 oz chilled Prosecco. Stir and garnish with thin slice firm-ripe red or green Anjou pear.
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