Fresh Pear Bellini
Garnished With Creme de Cassis Blueberries
For the Cassis Blueberries:
Make the frozen Cassis blueberries the night before so they have time to marinate and freeze.
1/2 cup Creme de Cassis
1/4 cup caster (very fine) sugar plus a little sugar for sprinkling on finished berries
6 ounces fresh blueberries
Place blueberries (about 6 on each stick) on a 4 or 6 inch bamboo sticks. In a shallow plastic container mix Creme de Cassis and caster sugar. Place blueberry sticks in the Cassis mixture. Place top on container and close securely. Turn the container over a few times to cover the berries with the Cassis mixture. Place in freezer overnight. When ready to serve, remove each stick from the Cassis mixture and sprinkle the blueberries with a light dusting of caster sugar.
For the Pear Nectar:
3 fresh ripe pears cored and peeled, cut into chunks
1/4 cup caster (very fine) sugar
1/4 cup water
Place pear chunks, water and sugar in food processor or blender. Blend until smooth.
Place pear nectar in a sealed container in the refrigerator. Chill for several hours before preparing cocktails. (The pear nectar may turn a bit brown, but no worries, it will taste delicious.)
For each Bellini:
Place in a chilled champagne coupe or flute:
3 tablespoons pear nectar
1 tablespoon Poire Williams au Cognac (pear liqueur)
1 teaspoon Creme de Cassis (black currant liqueur)
Prosecco, chilled (champagne or sparkling wine can be substituted)
Sprigs of fresh rosemary for garnish
Place 3 tablespoons of the pear nectar in each chilled champagne flute. Add one tablespoon Poire Williams au Cognac to each flute. Drizzle one teaspoon of the Creme de Cassis over the Poire Williams au Cognac. Stir lightly. Top off the flute with chilled Prosecco. Garnish with a rosemary sprig and a bamboo skewer of frozen Cassis blueberries.
Our bubbly friends recently traveled down the “Prosecco Road” in Italy, nearly 20 miles between Conegliano and Valdobbiadene dotted with beautiful vineyards that produce Italy’s famous sparkling wine. They brought us a fabulous bottle of Garbara Cartize Brut Zero Prosecco. Here’s a link to an article in Traveler magazine about Prosecco Road:
Bonny Doon Vin Gris de Cigare Rosé 2016
Continuing with the Italian theme that evening we enjoyed this Rosé paired with Sottocenere Al Tartufo Cheese that the Cheese Guy at Earth Fare recommended. Cows milk cheese with truffles, the rind is rubbed with ashes of cinnamon, nutmeg, cloves, coriander, fennel, licorice and white truffle oil. (No worries if you don’t like licorice, the anise flavor is hardly noticeable.) …and Marin French Cheese Fresh Brie…
Later that weekend we tasted a delightful New Zealand Sparkling Wine…
McBride Sisters SPARKLING BRUT ROSÉ
NEW ZEALAND SPARKLING WINE!
Notes of raspberry and toast with a creamy finish. $25 range.
I am always on the look out for perfect little bites to serve with champagne. These little Boursin Garlic and Fine Herbs crispy “crêpes” are fabulous. Available at Fresh Market or on-line.
A woman cannot survive on champagne alone…she also needs shoes! …Brian Atwood