My favorite meal of the week is undoubtedly Sunday brunch on the patio with dear friends and a delightful summer breeze. After a hard week of work and before the next one begins, who doesn’t like to indulge in a scrumptious meal and a brunch cocktail? So, I’m always on the lookout for a way to indulge without going overboard on calories. Recently, I had the pleasure to try a Pearllini at a friend’s house – a fresh take on the traditional Bellini. And it was simple! He peeled a fresh, ripe Anjou pear, blended it into a delightfully smooth consistency, gently poured in Prosecco, and garnished with a pear slice. Not only was it lovely, but I liked mine with a good dose of pear puree, cutting down on the alcohol calories while adding a refreshing dose of fruit!
Want to try this nontraditional take on the traditional Bellini? Mix one part pear puree with two parts Prosecco, sparkling rosé, or champagne, serve in a champagne flute, and enjoy responsibly!